• 2 eggplants, skin on
  • 4 acorn squash
  • 1 package fresh mushrooms
  • 3 leeks
  • 2 peppers
  • 4 roma tomatoes
  • 1 large onion
  • 1 can no salt diced tomatoes
  • 3 garlic cloves, minced
  • 1 can garbanzo beans
  • 1/2 cup fresh chopped basil
  • 1/2 cup fresh chopped parsley
  • olive oil
  • salt & pepper
  • white wine vinegar
  • 8 poached eggs

We’ve been trying to incorporate more vegetarian meals into our diet lately.  With busy schedules, it’s a great way to get the nutrients you might be lacking by eating on the run.

This has quickly become a household favorite.  Of course, any dish we can add a poached egg to, we shall do so!

Heat oven to 375*

Cut eggplant in half lengthwise, place on a baking rack atop a cookie sheet.  Generously salt eggplant and let stand for at least 15 minutes.  This will allow you to remove the moisture from the eggplant.  With a dry paper towel, you can remove the salt when you’re ready to dice your eggplant.

With a vegetable peeler remove the skin of the squash on the raised portions of the outer shell.  Just in case you didn’t know it, the skin will soften when cooked and is completely edible.  Ahh, now you get to leave the skin in those oh so hard to reach creases!  Cut squash in half and remove seeds by scraping clean with a spoon.  Season with sea salt, pepper and a spritz of olive oil.

Roast flesh side up until fork tender, roughly 45 minutes

Meanwhile, chop all your vegetables except leeks into a nice chunky dice.  Keep the mushrooms, peppers, onions and eggplant separately.  Rinse leeks and slice rings of the lower white portion.

Heat a large dutch oven with 2-3 tablespoons of olive oil.  On a low medium heat, sauté each group of veggies separately until they reach a golden brown, remove from pan and do the next batch.  Reserve the onions for last.  This will take about 15 minutes.  You want to brown your veg first to seal in the flavors.

When browning your onion, add in minced garlic and leeks.  Season with salt & pepper.  When finished return sautéed veg to pan, add in tomatoes, garbanzo beans, parsley, basil & canned tomatoes.  You want to sweat the veg and marry the flavors by simmering covered for 30 minutes.  Remove the cover for the last 15 minutes of cooking to allow excess liquid to cook off.

During the last 15 minutes of cooking:


Prepare your water for poaching eggs, by bringing water to steady simmer.  Make sure you have enough water to cover the eggs completely.  Add 2 tablespoons of white wine vinegar to your water.  This will keep your egg from spreading in the pan.  Gently drop egg into boiling water.  Turn off your heat and cover for 5 minutes.  No need to touch the egg until it’s done.  Gently remove eggs with a slotted spoon

Remove squash from oven, fill with ratatouille, top with poached egg and you’re good to go.  You won’t believe how filling this meal is.  It’s actually so filling that I can only eat half at a time.  That’s okay, you know I love leftovers for lunch!