A synergistic symphony of colors and sounds
In large sauté pan over medium high heat, add oil, onions and garlic. Sweat for 3-4 minutes or until onions become soft.
Next add eggplant, zucchini, squash, red pepper, thyme, salt, pepper and sauté for another 6-9 minutes.
Add crushed tomatoes to the pan and stir. Cover with lid and cook for 6-9 minutes or until the vegetables soften.
Use a spoon to make 4 wells in the ratatouille and drop an egg in each spot.
Cook the eggs for 4-6 minutes or until they are done to your liking. Enjoy!