Ratatouille with Poached Eggs and Garlic Croutons

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I made the ratatouille portion of this recipe to serve as a side-dish to stuffed jumbo pasta shells. It was AWESOME. So much flavor and each ingredient really held up to the cooking process. It was hit at my dinner party and I can't wait to eat the left-overs. Ratatouille gets 5 Stars!

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This is a "go to" now. Made this for a family birthday party (38 people along with some roasts for those who still eat meat and the Ratatouille was finished while I was left with tons of meat! I served it with sides of rice and spaghetti and people were using it atop of the rice or pasta! Love it, love it , love it.

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We really enjoyed this as a switch from the usual breakfast with eggs. Couple changes -- Before adding the veggies and herbs, I browned up some small pieces of prosciutto, although pancetta or your fav bacon would be even tastier. I also poached the egg in separate servings by reheating the ratatouille in a smaller pan, adding less balsamic vinegar and any shared personal preferences, like jalapenos or cheese. If I was cooking for vegetarians, I'd make it without meat ahead of time and when reheating, I'd make a separate serving for which I'd brown the meat in the pan before reheating the ratatouille to accommodate non-vegetarians. To serve, I spooned the ratatouille into a shallow bowl to establish a bed with a nest in the middle and scooped the egg out separately to place it in the nest. We found the need for "croutons" unnecessary as the meal was very filling on its own, but then again we're not bread people.

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This is was a surprise - I have not been a big eggplant fan but this is really, really good.