Baked Eggs and Ratatouille | Food Stuff

Ingredients

• 1 bay leaf
• 1 small eggplant, about 8 ounces, peeled and cubed
• 6 large eggs
• 2 tablespoons finely chopped fresh basil
• 2 sprigs fresh thyme
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 cup onion, sliced
• 1 large red bell pepper, diced
• salt and freshly ground black pepper, to taste
• 1 cup fresh tomatoes, chopped
• 8 ounces zucchini, cubed