Ratatouille With Poached Eggs And Garlic Croutons

Ingredients

  • 4 tablespoons butter
  • 4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced
  • 8 slices baguette, sliced 1-inch thick
  • 2 teaspoons dried herbes de Provence or dried thyme leaves
  • 1/2 cup shredded or grated Parmigiano Reggiano cheese
  • Salt
  • 1 1/2 pounds eggplant, chopped into 1/2-inch dice
  • 2 red bell peppers
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 pound firm, small zucchini, chopped into 1/2-inch dice
  • 2 medium onion, chopped into 1/2-inch dice
  • 2 sprigs fresh rosemary, finely chopped
  • Freshly ground black pepper
  • 1 can San Marzano tomatoes (28 ounces), for sweeter stew, or diced fire-roasted tomatoes (28 ounces), for smokier stew
  • 1 tablespoon aged balsamic vinegar
  • 4 extra-large or jumbo eggs
  • A handful of fresh basil leaves, torn

Description

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