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 chopped tomatoes 1 tbsp. balsamic vinegar 4 organic eggs Handful basil leaves
1 tablespoon olive oil
Heat the olive oil in a large frying pan, add onion, pepper, garlic and rosemary, then cook for 5 to 8 min, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 3 mins more. Add the tomatoes, then fill the can with water, swirl it around and tip into the pan, and bring to the boil. Then cover, and simmer for 40 min, uncovering after 20 min, until reduced and pulpy. Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each space and season with black pepper. Cover, then cook for 25 min until soft or to taste.
Garnish with basil, chopped chives and serve with some crusty bread to mop up the juice.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: WASSIM KARAM