Ciambotta di verdure with eggs
This is a great Easter recipe and one of my favourite supper dishes
2 red and 1 yellow pepper
1 k peeled, ripe red tomatoes or tinned Italian tomatoes,
3 firm, large eggplant (aubergine), sliced
1 k zucchini,(courgette) sliced
2 large onions, finely sliced
2 garlic cloves, finely chopped
4 T extra virgin olive oil
6 large basil leaves, roughly torn
2 t ground coriander (optional)
salt and black pepper
Cut the eggplant into slices and leave sprinkled with coarse salt to ‘purge’ the bitter juice.Heat the oil and let the onion and garlic soften before adding the rinsed and dried eggplant and the peppers. Cook gently for 20 minutes then add the zucchini and tomatoes. Season and cook gently for another 20 minutes, stirring from time to time without breaking up the vegetables. If using coriander add for the last 10 minutes cooking.
This part of the recipe can be prepared in advance if required.
When nearly ready to serve turn the vegetables into a large oven dish. Make 6 hollows, line with basil and gently break an egg into each hollow. Season and grate a little Parmesan over the eggs.
Bake in 175o oven for a few minutes until the eggs set.