Baked Eggs with Eggplant-Basil Ratatouille, Feta & Garlic Toast

Directions

1. Wash and dry all fresh produce, then prep the vegetables as described.
2. Dice the eggplant and zucchini into medium pieces and place them in a bowl with the mushrooms, chopped tomato, and red onion.
3. Slice the mushrooms thinly and rough-chop the tomato; add them to the bowl with the eggplant and zucchini.
4. Heat a nonstick skillet over medium-high heat to warm it up.
5. Peel and thinly slice the onion into strips; mince the garlic.
6. Add a drizzle of olive oil to the hot skillet, then cook the onion and garlic until they soften, about 3 minutes.
7. Stir in the diced vegetables and spices, reduce heat to medium, cover, and cook until the vegetables soften, about 10 minutes, stirring halfway.
8. Meanwhile, preheat the oven to broil and position the rack close to the heat source; tear and chop basil into ribbons.
9. Toast the split rolls on a baking sheet under the broiler for 1–2 minutes until lightly crisp, brushing with oil and a light garlic/seasoning sprinkle.
10. When the vegetables are tender, fold in the basil (reserve a small handful for garnish); make a space in the mix for each egg and crack them in.
11. Cover and cook until the egg whites are set and the yolks reach your preferred doneness, about 1 minute more.
12. Serve the ratatouille with feta sprinkled on top and the garlic toast on the side, garnished with the remaining basil.