• prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Summary

    Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.

    Ingredients

    • 2 Japanese eggplants
    • 4 cloves garlic
    • 2 cups cherry tomatoes, halved if large
    • 6 ounces roasted red peppers, cut into 1/4-inch strips
    • 6 sprigs thyme, plus fresh thyme leaves for serving (optional)
    • 2 tablespoons drained capers (from a 3-ounce jar)
    • 1/3 cup extra-virgin olive oil, plus more for drizzling
    • Kosher salt and freshly ground pepper
    • 4 large eggs
    • Toasted rustic bread, for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 275 % Daily Value *
    • Total Fat: 20 g 30.55%
    • Saturated Fat: 3 g 14.95%
    • Trans Fat: 0 g %
    • Cholesterol: 76 mg 25.32%
    • Sodium: 330 mg 13.74%
    • Calcium: 26 mg 2.59%
    • Potassium: 200 mg 5.73%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 6 g 24.87%
    • Sugar: 11 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 49.14%
    • Vitamin C 62.97%
    • Vitamin D 1.24%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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