Ingredients
- For the ratatouille:
- 1/2 cup extra virgin olive oil, divided
- 6 garlic cloves, smashed and divided
- 1/2 bunch basil, stems removed, leaves cut into thin strips and divided, plus extra for garnish
- 1 eggplant, small diced
- Salt and pepper to taste
- 1 zucchini, small diced
- 1 yellow squash, small diced
- 2 cups tomato juice
- 1 tsp. saffron (optional)
- 4 roma tomatoes, peeled, seeded and roughly chopped
- For the pasta Parmesan and eggs:
- 1 lb. pappardelle pasta
- 2 Tbsp. Parmesan cheese
- 4 eggs
- 1/4 cup white wine vinegar
Directions
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In a large sauce pot add half of the olive oil over medium heat. Add 1/2 of the garlic cloves and 1/2 of the basil stems. Add the eggplant, season with salt and pepper and pan roast until golden brown. Remove eggplant from the pan and reserve.
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Using the same pan repeat the process with the remaining olive oil, basil, zucchini and yellow squash. Combine the squash with the eggplant and reserve away from the heat.
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In the same sauce pan, add the tomato juice and saffron. Reduce this liquid to one cup over medium heat. Once reduced add the diced tomatoes then the squash mixture back to the sauce and cook for 10-15 minutes over low heat until the squash becomes slightly tender. Add the rest of the basil and remove from heat. Season the ratatouille again with salt and pepper to taste if necessary and chill completely.
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In a large stock pot over high heat bring 1 1/2 gallons of water to a boil. Add the pappardelle pasta to the boiling water and cook for 8-10 minutes or until the pasta is al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Place the cooked pasta and reserved pasta water cooking water back to the pot and add the Parmesan cheese. Cook until just warmed through.
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Bring a 1/2 gallon of water and vinegar to a simmer and gently poach four eggs.
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ace the warm pasta in the center of a large bowl. Place a large spoonful of the ratatouille in the center of the pasta forming a nest to hold the egg. Place the poached egg into the center of the ratatouille and garnish with extra basil, if desired. Serves 4.