Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 ...

This breakfast ratatouille shakshuka recipe ... You will stew fresh eggplant, zucchini, bell peppers, onions, tomatoes, and garlic on the stovetop before adding eggs and Parmesan to the mixture.

Ratatouille, the classic French dish, has always been a star in its own right, with its vibrant colors and rich flavors.

Add the eggplant and cook over moderately high heat ... Drizzle with olive oil and serve. Make Ahead: The ratatouille can be refrigerated overnight.

Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend ...

(The eggplant will absorb more oil while cooking ... stir once in a while to prevent scorching. Let the ratatouille rest for at least 30 minutes before serving. · Get Tennis Channel Plus for ...

Add the eggplant, 2 of the thyme sprigs ... cheese with the butter and spread on both halves of the rolls. Spoon the ratatouille onto the rolls and top with the mesclun. Serve right away.