Vegetarian Ratatouille with Sunken Eggs

Category:

Lunch Dinner

1 onion, chopped

1 large aubergine, cubed

3 stalks celery, thinly sliced

1 yellow pepper, finely chopped

1 green pepper, finely chopped

2 tins chopped tomatoes

1 tin lentils (of your choice)

1 low-salt vegetable stock cube

4 eggs

3 cloves garlic, crushed

30g mozzarella cheese, grated

4 wholegrain pitta bread toasted, and each cut in four

Freshly ground black pepper

½ tsp. Herbs de Provence

1. Pre-heat a large saucepan and add the oil. Add the onions and cook for 2 minutes.

2. Add the celery and gently cooked until soft. Add the aubergine and cook for 2 minutes. Add

the peppers and cook for a further 3 minutes.

3. Add the vegetable stock and the tomatoes and stir well. Cover and simmer for 5 minutes.

Remove the lid and cook until a thick sauce forms.

4. When the vegetable are cooked, add the lentils and heat through.

5. Make 4 hollows in the middle. Crack an egg into each hole. Close the lid and allow the eggs

to get firm.

Serves 4

Serving size 582 vegetarian

Per Serving