"Ratatouille with Oven-Poached Eggs" – Rachael Ray

Ingredients

• 1 firm medium eggplant
• Salt
• 2 medium zucchini
• ¼ cup olive oil
• 2 sweet red Italian frying peppers, red field peppers (large rectangular sweet peppers) or red bell peppers—quartered lengthwise, seeded and thinly sliced
• 1 package (1 qt.) Capri or cocktail tomatoes, quartered
• 1 large onion, quartered and thinly sliced
• ¼ cup mixed fresh herbs (such as rosemary, thyme, tarragon and parsley), finely chopped
• 4 cloves garlic, thinly sliced or chopped
• 1 fresh red finger chile pepper, chopped, or 1 tsp. crushed red pepper
• Pepper
• 8 large Araucana eggs or other organic eggs
• Crusty baguette, for passing