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Slow Cooker Ratatouille with Fried Eggs

turniptheoven.com
  • minutes
  • Serves 6

INGREDIENTS

1

eggplant

2

zucchini

2 tbsp

kosher salt

28 oz

canned tomatoes

1/4 cup

extra virgin olive oil

1

onion

1

red bell pepper

1 tbsp

tomato paste

1/4 cup

dry red wine

1

bay leaf

2 tsp

fresh rosemary

1 tsp

italian seasoning

1/2 tsp

dried basil

1/2 tsp

black pepper

6 larges

eggs

1 serving

fresh basil