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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From the latest edition of Recipe+. They say you can use any combination of vegetables but may have to adjust the cooking time. Though a long time cooking most of this is unattended. Ingredients:
1 red onion (medium, chopped) |
2 garlic cloves (minced) |
1 red capsicum (large, chopped) |
3 tomatoes (large, chopped) |
2 zucchini (medium, chopped) |
1 eggplant (medium, chopped) |
2 tablespoons vegetable oil (or olive) |
2 tablespoons balsamic vinegar |
400 g cannellini beans (canned, rinsed) |
salt and pepper |
4 eggs |
1/4 cup basil (shredded) |
1/2 cup parmesan cheese (shaved) |
Directions:
1. Preheat oven 190/170C fan forced.
2. Lightly grease a 1.5L (6 cup) ovenproof dish.
3. Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.
4. Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.
5. Stir in vinegar and beans and season with salt and pepper.
6. Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.
7. Sprinkle with basil and parmesan and serve at once.
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