Baked Eggs and Vegetables

1 large eggplant, cubed
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, crushed
4 large tomatoes, chopped
3 tablespoon tomato paste
1/4 cup dry white wine
4 eggs
1 tablespoon fresh parsley

Heat oil in a large frying pan, add onion and garlic and cook for 2 minutes.

Add eggplant and toss to cook lightly. Stir in the tomatoes and tomato paste, add the wine and cook for 10 minutes.
Spoon the eggplant mixture into a shallow baking dish. Place in a moderately hot oven and cook for 10 minutes. Remove from the oven and make 4 depressions with the back of a spoon in the hot vegetable mixture.

Break an egg into each depression and sprinkle parsley over the top. Return to the oven and cook until the eggs are just set.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.