This gutsy one-pot can mostly be prepared in advance – just crack in the eggs at the end
Prep:15 mins
Serves 4
1 tbsp olive oil1 large onion, chopped1 red or orange pepper, deseeded and thinly sliced2 garlic cloves, finely chopped1 tbsp chopped rosemary1 aubergine, diced2 courgettes, diced400g can chopped tomatoes1 tsp balsamic vinegar4 large eggshandful basil leaves
STEP 1Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.STEP 2Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.STEP 3Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.
