Roasted Vegetables and Poached Egg on Toast Recipe

Ingredients

• 1/4 Cup olive oil (divided)
• 1 eggplant (large, Cut into small cubes)
• 1 zucchini (large, Cut into small cubes)
• 1 red bell pepper (large, Cut into small cubes)
• 1 Cup white onions (sliced)
• 1 1/2 cups native tomatoes (cut into chunks)
• 1 tablespoon dried thyme
• 1/2 tablespoon dried oregano
• 1 teaspoon Salt
• 1/4 teaspoon ground black pepper
• 6 slices toasted garlic bread
• 6 eggs (poached)
• fresh basil (to garnish)