Ratatouille with poached egg

Ingredients (serves 4)
* 1 tbs olive oil
* 1 onion, finely chopped
* 1 garlic clove, crushed
* 1 eggplant, chopped
* 2 zucchini, chopped
* 1 red capsicum, seeds removed, chopped
* 400g canned chopped tomatoes
* 4 poached eggs, to serve
* Parsley leaves, to garnish


Method
1. Heat oil in a large pan, add onion and cook for 2-3 minutes until softened. Add garlic and stir for 1 minute, then add eggplant and cook, stirring occasionally, for a further 2 minutes. Add zucchini, capsicum and tomatoes, and simmer for 10 minutes until all vegetables are just cooked. Season with salt and pepper, divide ratatouille between 4 plates. Top each with a poached egg and garnish with parsley.

Source
delicious. - Page 154
Recipe by Chrissy Freer