Ratatoullie

Ratatoullie

This recipe makes 8 serves.

You'll need:

• 1 pound/500 gm extra lean ground beef
• 2 onions, chopped small
  
• 5 cloves garlic, chopped finely
• 1 tbs good quality rice bran oil
  
• 1 medium sized aubergine or egg plant, cut into 1/2 inch cubes
  
• 2 large red bell peppers, cut chunky
  
• 1 generous tb dried oregano
• 1 generous tbs dried rosemary
• 1 can/ 400gm/ 3/4 pound tomatoes
  
• 2 vegetable stock cubes
• 1 1/2 cups water
• 2 tbs paprika
• 2 small chillies, sliced very finely
• Salt and pepper to taste
• 8 eggs
  

Here's how to put this recipe together:

• Preheat the oven to 440F/ 220C
  
• Using a non-stick frypan, fry the garlic  and onions till fragrant and add in the meat. Fry till the meat is browned.
• Pour in the oil and toss in the diced aubergine.
• Toss in all the seasoning and fry a little combining the mixture well. Add water as necessary so that the mixture is not dry.
  
• When the egg plant starts to soften, add in the can of diced tomatoes and chunks of bell peppers
• Cover with the lid and leave to simmer for about 20 minutes till the sauce thickens.
• Pour the mixture into two rectangular oven proof dishes.  Each dish will serve 4 persons.
• Make 4 shallow wells into each meat mixture and crack an egg into each well.
• Place in the oven for 25 minutes, till the eggs are beautifully cooked.
  

Serve with rice and fresh greens