Pistou  with eggs (v)

 Without the eggs the vegetable mixture makes a good    ratatouille, we have found that each region of France, especially in the south, has their own version of   ratatouille,  Provence for a traditional   ratatouille, the  Basque region adds more of the local dried pepper (Espelette pimento peppers)  and the Catalan region has a dish called  Escalivade de Legumes (follow the link at the bottom of the page)

For all the versions the important thing is to buy good fresh ingredients,   parsley is sold on all  vegetable stalls and is the flat leaf variety, they sometimes give it to you as a cadeau
Serves 4

• 2 courgettes
• 1 green pepper
• 1 red pepper
• 1 aubergine
• 1 red onion chopped
•  6 mushrooms
• 400g  can chopped tomatoes
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• 4 eggs
• Salt and pepper
  
  Method

1. Cut the courgettes, peppers and aubergine into small cubes
2. Heat the olive oil in a large pan and cook the onion slowly for 4 – 5 minutes, I usually cover the pan so that the onions sweat and don’t brown
3. Add the other vegetables and mix everything together. Cover and cook slowly over a low heat.  This takes about 30 – 45 minutes
4. Add the tomatoes, parsley and seasoning and cook for a further 15 minutes
5. Spoon the hot pistou into small ovenproof bowls or soup bowls
6. Break an egg into each bowl and bake at 180˚ for 12-15 minutes or until the egg is cooked – keep an eye on them as you don’t want the eggs to go hard.
   
   
7. Serve with crusty bread or olive bread.

A link to a  French site with a recipe for the Cataln version  - in french but not too difficult to follow

Escalivada catalane, légumes du soleil rôtis au four

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