This delicious dish offers a meaty taste from the eggplant, and has a variety of other high fiber veggies that help you stay on track with your wellness habits. Plus the delicious blend of herbs makes it irresistible.

Adding the eggs on top adds another level of nourishment and it is an easy weeknight meal. It can be made ahead and baked at dinnertime.

Ingredients

• 1 large eggplant, diced
• 1 yellow onion, diced
• 1 zucchini, diced
• 1 small red bell pepper, seeded and diced
• 1/4cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste (I recommend seasoning with a pinch or two at each step)
• 1 can (15 oz/470 g) good-quality plum (Roma) tomatoes
• 2 tablespoons chopped fresh basil
• 4 eggs

Instructions:

Preheat the oven to 400ºF.

Place the diced eggplant, onion, zucchini, and bell pepper in a 9-by-13-inch glass or ceramic baking dish.

Place all the ingredients except the tomatoes in an 8X8 inch baking dish and coat with oil.

Pour the tomatoes and their juices into another 8x8inch baking dish.

Place both dishes in the oven and bake, stirring the contents of each occasionally, until the vegetables are tender and lightly browned and the tomato sauce has thickened slightly, 35 to 40 minutes.

Remove the dishes from the oven and let stand for about 5 minutes.

Combine both dishes into one by spreading in an even layer, then make four small wells in the ratatouille. Crack an egg into the center of each well.

Return to the oven and bake until the egg whites are opaque and the yolks are beginning to firm up, 8 to 10 minutes.

Enjoy!