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Ingredients

• 1   small eggplant, (about 12 ounces), trimmed, peeled and cut into 1/2-inch pieces
• 1   medium onion, cut into 1/2-inch pieces
• 1   small zucchini, cut into 1/2-inch pieces
• 1   small red bell pepper, seeded and cut into 1/2-inch pieces
• 2 cloves  garlic, minced
• 2 tablespoons plus 2 teaspoons  extra-virgin olive oil
• 1/4 teaspoon  salt
•   Freshly ground pepper, to taste
• 1 28-ounce can  plum tomatoes with juices
• 2 tablespoons  torn fresh basil leaves, plus more for garnish
• 1 tablespoon  finely chopped fresh parsley
• 4   large eggs
• 4 ounces  part-skim mozzarella, thinly sliced and cut into 1/4-inch strips
• 4 1/2-inch-thick slices  Italian bread, preferably whole-wheat

Description

Served With Plenty Of Crusty Bread And A Green Salad, This Is A Perfect Dish For Brunch Or A Light Supper. Roasting Is An Excellent Technique For Ratatouille Because The Vegetables Retain A Distinct Texture, Yet The Flavors Meld. Pay Close Attention While

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