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3/4 cup extra-virgin olive oil, plus more for drizzling
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3 medium tomatoes, seeded and cut into 1/2-inch dice
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5 garlic cloves
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1 1/4 teaspoons crushed red pepper
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Kosher salt
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One 12-ounce eggplant, seeds cut out and flesh cut into 1/2-inch dice (2 cups)
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2 small zucchini, cut into 1/2-inch dice (2 cups)
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2 large red onions, cut into 1/2-inch dice
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1 red bell pepper, cut into 1/2-inch dice
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1 bay leaf
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1 cup chopped basil, plus more for garnish
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Freshly ground black pepper
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6 large eggs
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Six 1/2-inch-thick slices of sourdough bread, toasted
Ratatouille Toasts with Fried Eggs
This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
Nutrition Information
184
Calories
46g
Carbohydrates
13g
Protein
709mg
Potassium
8g
Fiber
6g
Sugar
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