Freddy and I stayed at Cavas Wine Lodge while we were visiting Mendoza. Cecila, the owner, is a wonderful innkeeper and she made us feel like we were her personal friends. The verdant grape growing valley is surrounded by the dramatic snow covered Andes in the distance. We ate almost all of our meals at the Lodge because there was always just what we were craving. In the case of lunch, we had this simple vegetable recipe for three days. I just made it today for lunch at home and there are leftovers for guess what…lunch tomorrow.
4 cups eggplant, small dice (1 large eggplant)
1 1/2 cups red(or yellow) peppers, small dice
2 cups onions, small dice
1 cup tomato sauce
2 cups zucchini, small dice
1 1/2 tablespoon minced garlic
1/2 cup minced coriander
1 cup shaved parmesan cheese
6 soft poached eggs (one for each)
1.Dice all the vegetables the same size. Saute the eggplant, garlic, onions and pepper in a little olive oil until it starts to soften. I try to use as sparingly as possible because even though olive oil is good for you, it contains a lot of calories.
2. Then add the zucchini and tomato sauce and continue to cook until all the vegetables are thoroughly cooked.
3. Mince the coriander and shave the parmesan.
4. Poach the eggs.
5. Place a mound of ratatouille on each plate, top with an egg and sprinkle with coriander and shaved parmesan.