Ratatouille with Fried Eggs

Ingredients

• 1 medium-small eggplant, cut into 1/2-inch cubes
• 1/2 cup olive oil, divided
• 1 small onion, finely chopped
• 4 medium garlic cloves finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini or summer squash, finely chopped
• 2 bay leaves
• Pinch red pepper flakes
• 3 medium tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh basil.
• 4 eggs
• Crusty bread, to serve alongside

Directions

1. Season the eggplant cubes generously with salt, set them in a strainer, and leave them there while you get the rest of the ingredients ready. Pour 1/4 cup olive oil into a large skillet and warm it over medium-high heat until it glints. Add the onion and garlic, and cook with frequent stirring until they turn tender, about 6 minutes. Rinse the eggplant, add it to the skillet, and keep cooking, stirring often, until the pieces take on some color, about 8 minutes. Stir in the red pepper, green pepper, squash, bay leaves, and red pepper flakes, then cook until the vegetables start to relax, about 6 minutes. Add the tomatoes, cover the pan, and cook until the vegetables are tender and the mixture thickens, about 12 minutes. Taste and add salt and pepper as needed, then take the skillet off the heat. Stir in half of the basil, and spoon the ratatouille onto 4 serving plates.
2. Set the empty skillet back over medium-high heat and warm the remaining oil until it shimmers. Crack in the eggs and fry them until the whites are firm but the yolks are still runny. Place an egg on each plate, add salt and pepper, scatter the remaining basil over the top, and serve.