Ratatouille Egg Bake

I absolutely love our CSA.  We got fresh eggplant, zucchini and yellow squash this week.  There is only one thing that comes to mind when hearing those ingredients... Ratatouille!! I love ratatouille!  It reminds me so much of Paris, even though we never had it while we were there.  Maybe it's from the movie.  I made ratatouille for the first time after watching the movie with the cute little mouse and it was so delicious! Nick didn't really care that much for it because he was still hungry afterwards.  So this time, I added an egg and served with homemade focaccia bread.  It was very filling and healthy and delicious.  I love the addition of the egg.  It really adds a lot.  Enjoy!

Ratatouille Egg Bake
Serves: 3

Ingredients:
1 eggplant, cubed
1 zuchini, cubed
1 yellow squash, cubed
1 red pepper, chopped
1 red onion, chopped
3 cloves garlic, minced
2 cups cherry tomatoes, sliced in half
1/4 cup fresh basil, chopped
1 tbsp oregano
salt and pepper to taste
3 eggs

Directions:
Chop eggplant and toss with a tablespoon of salt.  Let drain for 30 minutes. Rinse well, squeezing out excess water.  Pat dry and set aside
Meanwhile, add oil to a large skillet and place over medium heat.  Add onions and garlic and cook, stirring occasionally.  Add eggplant, zucchini, squash, oregano and salt and pepper.  Cover skillet and cook to soften vegetables, about 10 minutes. Add tomatoes and 1/4 cup of basil.  Cover and simmer until tomatoes are softened and flavors are concentrated.  
Make nests in the ratatouille and crack an egg into each nest.  Cover pot and cook eggs to desired doneness, 2-5 minutes.  Enjoy!