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
Directions
Step 1
Position a rack in the center of the oven and preheat to 350°.
Step 2
Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving strips of skin between each peeled section [1]. (The eggplant will look striped.) Trim off the top and slice the eggplant lengthwise into 6 planks [2]. Halve each plank lengthwise, then slice the planks crosswise into 1/2-inch-wide batons [3]. Salt the eggplant and let drain on paper towels for 10 minutes; press out any excess liquid.
Step 3
Halve the zucchini lengthwise and scrape out the seeds. Slice the zucchini into 1/4- to 1/2-inch-thick half-moons.
Step 4
In a large deep skillet, sauté pan or Dutch oven, heat the oil, about four turns of the pan, over medium-high. When the oil is hot and ripples, add the eggplant, zucchini, peppers, tomatoes, onion, herbs, garlic and chile; season with pepper. Cook, stirring the ratatouille frequently, until the vegetables are crisp-tender, 15 to 18 minutes.
Step 5
Add about 1 tbsp. room-temperature or warm water to 8 muffin cups. Working with 1 egg at a time, crack each into a ramekin to check for bits of shell, then pour into the muffin cups. Bake for 10 minutes for soft eggs and 12 for medium.
Step 6
Serve the ratatouille in shallow bowls topped with 2 poached eggs per serving. Pass the warm baguette at the table.
