Bonjour et bienvenue . Welcome (back) to the blog and thanks for taking the time to stop by on another Meatless Monday. We at Planet Forward took the pledge to support this great movement because it promotes green living by choosing to go meatless one day per week in support of personal and planetary health. A small sacrifice for a big reward.

Today we have a delicious baked egg and ratatouille recipe that celebrates spring and the plethora of local, seasonal and fresh produce that is becoming readily available. This classic French dish comes courtesy of Chef Eric Ripert’s PBS show Avec Eric. Chef Ripert’s is the three Michelin star owner of the famed French restaurant Le Bernardin in New York City. You might also know him from his numerous appearances on the hit Bravo reality series Top Chef. Now, let’s head into the kitchen and get cooking.

Ingredients

• ¼ cup extra virgin olive oil
• 1 large onion, cut into ½-inch dice
• 1 red bell pepper, seeded and cut into ½-inch dice
• 1 banana pepper, seeded and cut into ½-inch dice
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 3 tomatoes, seeded and cut into ½-inch dice
• 2 small zucchini, cut into ½-inch dice
• 1 medium eggplant, peeled and cut into ½-inch dice
• 8 eggs
• ¼ cup grated Parmesan cheese
• ¼ cup julienned fresh basil
• Fine sea salt and freshly ground pepper

Special equipment: 4 6-inch cocottes/ramekins or other ceramic heat-resistant cookery

Directions:

Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, red pepper, banana pepper and garlic to the pan and sauté until tender, 5 to 7 minutes. Add the tomato paste and continue cooking for 3 to 5 minutes. Add the tomatoes, zucchini, eggplant and cook until tender (about 10 minutes) adding water as necessary. Season to taste with salt and pepper. This can be done up to 2 days ahead and kept refrigerated.

Preheat oven to broil. Spoon about ½ cup of the ratatouille into a cocotte, if the ratatouille was done ahead and kept cold, gently re-warm over medium heat. Crack 2 eggs on top of the ratatouille and place the cocottes in the broiler and cook until the egg whites are just barely set (about 5 minutes). Serve hot with Parmesan and basil on top.

This recipe will yield four servings and can be adjusted as needed. The addition of the eggs to the traditional ratatouille adds protein to this vegetable dish making it a complete meal. This is a great, light dish that is perfect for dinner, lunch or brunch. Thanks to the Disney film Ratatouille for making this delicious dish known and appealing to children.  Complete this meal some crusty bread and balsamic vinaigrette salad. The best part about this French recipe is that you know every ingredient in it.

If you want to learn more about the eco-friendly Meatless Monday movement, please visit www.meatlessmonday.com and take the pledge today.

Enjoy!