Contents of your meal kit:
eggplant
squash & onion mix
diced tomatoes
thyme sprigs
basil
caesar vinaigrette base
grated pecorino
eggs
Equipment needed: medium or large nonstick skillets, salad bowl
Finishing steps:
- Trim stem end off eggplant and cut into 1/4-inch dice. Set aside.
- Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add eggplant and squash & onion mix. Season with salt & pepper, cook, stirring occasionally, 3-5 minutes.
- Add diced tomatoes and thyme sprigs then continue to cook, 2-3 minutes or until vegetables are tender. Season with salt & pepper to taste.
- Pull basil leaves from stem and stack the leaves. Roll the leaves together, then slice crosswise into thin ribbons (called a “chiffonade”). Stir the chiffonade of basil into the ratatouille, then divide between serving plates and keep warm.
- Pour caesar vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and the grated pecorino. Toss gently and season with salt & pepper to taste.
- Wipe out the skillet and place back on the stove over medium heat. Add a little olive oil to the skillet. While the skillet is heating, crack eggs into a small dish. When skillet is hot, add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up.
- Divide ratatouille among plates and top each serving with an egg. Enjoy the baby romaine salad on the side.