20100828 Ratatouille with Poached Eggs

(SOURCE: BBC Easy Cook Magazine)

The sauce is so fragrant that even my husband who doesn't like courgette and aubergine (yes, he is a picky eater) cleaned his plate.

INGREDIENTS
1 tbsp olive oil
1 large onion, chopped
1 red pepper, deseeded and thinly sliced
2 garlic cloves, finely chopped
1 tbsp chopped rosemary
1 aubergine, diced
2 courgettes, diced
400g can tomatoes
1 tsp balsamic vinegar
4 eggs
handful of basil leaves

METHOD
1. Heat the oil in a large frying pan. Add the onion, pepper, garlic, and rosemary, then cook for 5 minutes, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 minutes more.
2. Add the tomatoes, then fill the can with water, swirl it round and tip into the pan. Bring to the boil, cover, then simmer for 40 minutes, uncovering after 20 minutes, until reduced and pulpy.
3. Stir the balsamic vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2 to 5 minutes, until set as softly or firmly as you like. Scatter over the basil.