Eggplants cooked with peppers, onions and tomatoes make a rich base for baked eggs and cheese. We've used Canadian Fontina cheese, but other sweet and mild cheeses, such as Canadian Havarti or Brick, would also be excellent.
- Portion size 6 servings
Ingredients
Method
Peel about two-thirds of the eggplant, leaving thin vertical stripes intact; cut into 3/4-inch (2 cm) cubes. Toss with 1/2 tsp of the salt ; let stand for 15 minutes. Drain on clean towel; wrap and press out excess liquid.In Dutch oven, heat oil over medium-high heat; fry eggplant, stirring often, until lightly browned, about 5 minutes. Add onion, hot and sweet peppers and garlic; fry, stirring often, until tender-crisp, 5 to 6 minutes. Stir in rosemary, paprika and remaining salt ; cook, stirring, for 1 minute.
Stir in tomatoes and 1/3 cup water; cover and cook over medium heat, stirring occasionally, for 10 minutes. Scrape into lightly greased 13- x 9-inch (3 L) baking dish.
Make 6 depressions in mixture; break 1 egg into each. Sprinkle evenly with cheese. Bake in 400°F (200°C) oven until egg whites are set and yolks are still runny, about 15 minutes.
Makes 3 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Sodium 567 mg
- Protein 16 g
- Calories 310.0
- Total fat 21 g
- Potassium 428 mg
- Cholesterol 219 mg
- Total carbohydrate 17 g
%RDI
- Iron 13.0
- Folate 24.0
- Calcium 20.0
- Vitamin A 18.0
- Vitamin C 47.0
