Summary:
This dish is traditionally made in individual gratin dishes. They are hard to find as baked eggs are out of fashion right now, but I have been lucky finding sets at estate sales. Some of the dishes are very ornate and have beautiful imagery on the outside, others have solid colored enamel and white ceramic insides and others are just plain white. This recipe, as it can be assembled ahead of time, is great as a first course for a group, or as a main course for a mid-week supper. To give this dish an even more rustic appearance, I used a red enamel Magefesa frying pan and brought it to the table in all its glory! If the handle is not too pretty, wrap it in a neatly folded dish towel.
In a medium stockpot, heat the olive oil over high heat and add the onions and garlic; season with a little salt. Saute until the onions are translucent. Reduce the heat to medium-low and add the eggplants. Cook until they begin to soften and turn golden on the edges. Add the zucchini and continue cooking until the zucchini begins to release their liquid and becomes soft. Add the diced tomatoes with their liquid, the tomato puree, rosemary and bay leaf and simmer, stirring occasionally until the sauce thickens and all the vegetables are cooked through.
Preheat the oven to 400°F. In a shallow gratin dish or in 6 individual ones, spread the eggplant and tomato sauce in the bottom of the dish. Crack an egg in the middle and bake until the sauce is bubbly and the egg is cooked to your liking. I cook for about 15 minutes.
Recipe by: Victoria Amory
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