Daphne Oz's Eggs en Cocotte with Eggplant Caponata

By SMorrissey

Ingredients

• 6 Eggs
• 1 tablespoon Butter (separated)
• Kosher Salt and Freshly Ground Black Pepper
• 3 tablespoons Extra Virgin Olive Oil
• 1/2 Medium Eggplant (cut into fine dice)
• 1/2 Yellow Onion (cut into fine dice)
• Red Bell Pepper (cut into fine dice)
• 1 cup Whole San Marzano Tomatoes (drained and chopped)
• 1 teaspoon Crushed Red Pepper Flakes
• 1 tablespoon Capers

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

3 tablespoons Extra Virgin Olive Oil
1/2 Yellow Onion (cut into fine dice)

Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until softened, about 3 minutes.

1/2 Medium Eggplant (cut into fine dice)
Red Bell Pepper (cut into fine dice)
1 teaspoon Crushed Red Pepper Flakes

Add the red peppers and eggplant, a pinch of red pepper flakes, and saute, keeping the mixture in an even layer. Cook until eggplant softens, about 5 minutes.

1 cup Whole San Marzano Tomatoes (drained and chopped)
1 tablespoon Capers
Kosher Salt

Add the tomatoes, capers, a pinch of salt, and saute until mixture has thickened, about 15 minutes. Let cool.

Preheat oven to 425F.

1 tablespoon Butter (separated)

Use butter to grease each of the 6 ramekins. Add a heaping two tablespoons of caponata to each ramekin.

6 Eggs
Kosher Salt and Freshly Ground Black Pepper

Crack an egg into each ramekin, keeping the yolk intact. Season with salt and pepper. Place ramekins into a roasting pan, and fill roasting pan with hot water from a kettle until water comes halfway up ramekin sides. Cover dish with aluminum foil.

Bake in oven until the yolks have set, about 10-15 minutes. Serve with mixed greens and toast points.