So, a friend and I went to a french patisserie this morning for the most wonderful latte I’ve had in a really long time. And the pastries were staring me in the face but I won! They looked pretty, but I really didn’t want them. Right? Well, I was inspired to continue my french-inspired morning by making ratatouille. And pouring this tasty vegetable dish over egg whites was exactly what I needed this morning. Hope you all enjoy!
EGGS WITH RATATOUILLE
2 plum tomatoes, chopped
1/2 small onion, chopped
4 cloves garlic, minced
1/2 small red bell pepper, chopped
1/2 small yellow bell pepper, chopped
1/2 large eggplant, cubed
1 medium zucchini, quartered and sliced
5 large mushrooms, roughly chopped
1 T fresh parsley, chopped
1/4 cup basil leaves, torn
1/4 t red pepper flakes
1 t balsamic vinegar
Saute the first 6 ingredients in a bit of cooking spray. Cover and simmer until vegetables are soft, about 20 minutes. Add the mushrooms and zucchini, parsley and basil and season with salt and pepper. Add the vinegar, cover and cook for another 15 minutes. If the vegetables dry out, add a bit of water until they are soft. Voila!