Ratatouille with Poached Eggs and Garlic Croutons
INGREDIENTS
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4 tablespoons butter
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4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced
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8 (1-inch) thick round slices baguette
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2 teaspoons dried herbes de Provence or dried thyme leaves
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1/2 cup shredded or grated Parmigiano-Reggiano
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Salt
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1 1/2 pounds eggplant, 1/2-inch dice
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2 red bell peppers
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2 tablespoons extra-virgin olive oil
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1 pound firm, small zucchini, 1/2-inch dice
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2 medium onion, 1/2-inch dice
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2 sprigs fresh rosemary, finely chopped
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Freshly ground black pepper
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1 (28-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew
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1 tablespoon aged balsamic vinegar
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4 extra-large or jumbo eggs
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A handful fresh basil leaves, torn
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