Ratatouille with Poached Egg (or not!)
Serves 4

1 T olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 eggplant, chopped
2 zucchini, chopped
1 bell pepper, seeds removed, chopped
1 14 oz can Lo salt diced tomatoes
4 eggs, poached (this is a great recipe with or without the eggs. With the eggs, you've got a complete meal)
Parsley leaves to garnish (optional)

Heat oil in a large saucepan or deep skillet, add the onion and cook for 2-3 minutes until softened. Add the garlic and stir for 1 minute, then add the eggplant and cood, stirring occasionally for a further 2 minutes. Add the zucchini, bell pepper, and tomatoes, then simmer for 10 minutes or until all the vegetables are just cooked. Season with lite salt and pepper and divide the ratatouille among 4 plates. Top each with a poached egg and served garnished iwth parsley leaves.