Roasted Ratatouille and Eggs

Roasted Ratatouille and Eggs
Photo: Armando Rafael
Prep Time:
25 mins
Total Time:
40 mins

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.


  • 2 Japanese eggplants

  • 4 cloves garlic

  • 2 cups cherry tomatoes, halved if large

  • 6 ounces roasted red peppers, cut into ¼-inch strips

  • 6 sprigs thyme, plus fresh thyme leaves for serving (optional)

  • 2 tablespoons drained capers (from a 3-ounce jar)

  • cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 4 large eggs

  • Toasted rustic bread, for serving


  1. Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.

  2. Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.


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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