1medium red bell peppercored, seeded, cut into ½ inch cubes
1medium zucchinicut into ½ inch cubes
1teaspoonherbs de provence
½teaspoonsalt and pepper
2cupsdiced grape tomatoes
1cupchopped fresh basil
1Tablespoonbalsamic vinegar
Fresh eggs
Goat cheeseoptional
Srirachaoptional
Baguettesliced 1 inch thick and toasted
Instructions
Add oil to a large dutch oven or heavy bottomed pot and place over medium-high heat. Add onions and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Add eggplant, zucchini, garlic, 1 teaspoon herbs de provence, salt and pepper. Cover pot and cook to soften vegetables, about 15 minutes, stirring occasionally. Add tomatoes and ½ cup basil. Cover pot once again and simmer until tomatoes are softened and flavors are concentrated.
Stir in balsamic vinegar. Make nests or wells in the ratatouille and crack an egg into each nest. Cover pot and cook eggs to desired doneness, 2-5 minutes. Serve with extra basil and optional - goat cheese and/or sriracha.