Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs Recipe

Somewhere between a stew-like ratatouille and a chopped vegetable hash, this is perfect for a brunch or light supper.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated February 08, 2024
Eggplant, squash, cherry tomatoes, and egg baked in an individual cast iron skillet.

Serious Eats / J. Kenji López-Alt

Why It Works

  • Microwave batches of sliced eggplant on layers of paper towels to break down their structure so excess moisture can be pressed out easily. 
  • Cooking the squash and zucchini separately from the eggplant allows them to develop flavor more easily without the delicate vegetables turning to mush. 
  • Transferring each batch of vegetables onto a plate as you cook means you can complete the whole dish in a single skillet. 

Here's a dirty little secret: the content we produce is largely affected by the content you consume. That means that the more readers like you search for and read up on a specific topic, the more of that topic you're going to see, whether it's ramen or crazy pizza. And, according to our handy site-metering tools, the hot topic of the moment is ratatouille.

I hate to disappoint you, but this is not a recipe for ratatouille. That said, it's pretty darn close.

As anyone who's ever grown zucchini, eggplants, or squash can tell you, they're the type of plants that experience late-life growth spurts. They're garden procrastinators. They'll give you a reasonable number of fruits and blossoms to work with throughout the bulk of the summer, then one morning you'll look out the window over your plant beds and see enormous zucchini hanging out on the plant all casual-like, as if they're saying, "Who, us? We've always been here, mate."

Finding useful ways to use them up is a challenge. Here's one way to do it.

This dish is somewhere between a stew-like ratatouille and a chopped vegetable hash, and it starts with eggplants. Because of their insanely porous, sponge-like structure, eggplants are very difficult to cook in a reasonable amount of oil without some form of pretreatment. My go-to method is to microwave slices in batches on layers of paper towels, which breaks down their structure enough so excess moisture can be pressed out easily. Baking them sandwiched between two rimmed baking sheets lined with towels works as well if you've got the time to spare. Once pressed, they can be sautéed in oil and will quickly take on color and flavor.

I like to cook my squash and zucchini separately from the eggplant—a trick I learned from traditional ratatouille that helps you develop flavor more easily without letting the delicate vegetables turn to mush. By transferring the vegetables to a plate as I cook in batches, I can complete the whole thing in a single skillet. Similarly, I finish the dish by cooking down onions and garlic separately before tossing everything back together, making some wells to break eggs into, and finishing it in the oven until the egg whites are just barely set but the yolks are still golden and runny.

With the amount of olive oil I like to use in this dish, I wouldn't exactly call it light breakfast fare—it'd even make a great simple supper or lunch—but damn if it isn't tasty. This is when you break out your best extra-virgin and forget the definition of moderation.

October 2013

Recipe Details

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs Recipe

Prep 5 mins
Cook 40 mins
Active 45 mins
Total 45 mins
Serves 4 servings

Ingredients

  • 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium summer squash, sliced in half and cut into 1/4-inch disks
  • 1 medium zucchini, sliced in half and cut into 1/4-inch disks
  • 1 medium onion, cut in half and cut into 1/4-inch slices
  • 2 medium cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, split in half
  • 4 eggs
  • 2 tablespoons sliced chives
  • Hot sauce or chile paste for serving

Directions

  1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on a large plate and lay single layer of eggplant slices on top. Top with 2 more layers of paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed, then set aside on a large plate. Repeat the microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F (200°C).

  2. To Cook Eggplant in Oven: Adjust oven rack to center position and preheat oven to 375°F (190°C). Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F (200°C).

  3. Heat 1/4 cup olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.

  4. Add additional 2 tablespoons oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.

  5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.

  6. To complete, divide mixture between 4 individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create 4 wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chile paste.

Special Equipment

Large non-stick or cast iron skillet, three large plates, paper towels or clean kitchen towels

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