1 tbsp olive oil
1 red capsicum, deseeded and thinly sliced
1 tbsp garlic infused oil
1 tbsp chopped rosemary
1 eggplant, diced
2 zucchini, diced
400g can chopped tomatoes
1 tsp balsamic vinegar
4 large eggs
handful basil leaves
Serves - 4
Heat the oil in a large frying pan. Add the capsicum and rosemary, then cook for 5 mins, stirring frequently, until the capsicum has softened.
Add the eggplant and zucchini, then cook for 2 mins more.
Add 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.
Stir 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 gluten free bread to mop up the juices.
Recipe adapted from: Good Food