A delicious, healthy and easy dish that will warm your soul on a cold winter’s day.  Full of fiber, vitamins, and antioxidants.

Ingredients

1 tbsp olive oil

1 spanish onion, sliced

1 bell pepper, any colour, thinly sliced

1 small zucchini, sliced in thin rounds

1 small eggplant, halved and thinly sliced

1 garlic clove, minced

200g canned, crushed tomatoes with herbs

2 tsp smoked paprika

4 large eggs

Instructions

1. Heat oil in large non-stick skillet over medium-high heat, then add onion and bell pepper and cook, stirring frequently, for 4-5 min or until beginning to soften.
2. Add zucchini, eggplant, and garlic and cook, stirring, for 2 minutes.  Add the tomatoes, most of the paprika, and a little salt and pepper to taste.  Stir and bring to a simmer.  Reduce heat to medium-low, then cover and let simmer gently for 15 minutes.  Add extra water if necessary.
   
3. Make 4 wells in the ratatouille and break an egg in each.  Re-cover and cook for an additional 10 minutes or until egg whites are cooked but yolks still runny.
4. Serve immediately, garnished with paprika.
   

Makes 2 servings.