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Roasted Ratatouille and Eggs

Recipe photo courtesy of Armando Rafael

Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.

Source: Martha Stewart Living, September 2017
Total Time Prep Servings

Ingredients

Directions

Variations

If you can't find Japanese eggplants, you can use regular. Add them to the pan with the oil about 15 minutes before the rest of the ingredients.

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