Kelly,WA (11:36:59) :

Ratatouille with poached eggs This is a wonderful vegetable dish from Provence in France, which is infinitely versatile. It can be served hot or cold, as an accompaniment to meat or fish dishes or it can make a great supper dish together with poached eggs. It is also a great vegetarian dish served with rice or couscous, and keeps well in the fridge for about 3 days. It is very appetizing and the blend of peppers, aubergine, egg plant, tomatoes and garlic gives a superb rich taste.

Serves 6
Ingredients
2 tablespoons olive oil
1 large onion ­ chopped small
2 peppers (red and green or yellow) deseeded and chopped in 8 slices
1 egg plant ­ cut in 1" cubes
3 sliced courgettes
1 large tin tomatoes (2 lbs/793g ­ use tomatoes only ­keep juice for another dish)
3 cloves garlic ­ crushed
1/2 teaspoon crushed coriander seeds (optional but gives a nice hint of orange)
Salt and pepper
1 tablespoon tomato paste

1. Heat the oil in a large casserole dish. Add the onion and garlic and cook for a minute.
2. Add everything else except the salt and pepper. Stir well.
3. Bring to simmering point and then transfer to the oven (180 °C/350 °F)
4. Cover and cook for about 1 hour ­ stir it once or twice during the cooking.
5. Season with a little salt and pepper
6. Delicious served with a poached egg on top and sprinkled with 1 oz/30g grated low fat cheddar cheese. Then flash for a few minutes under a hot grill.

This dish can be cooked on top of the stove ­ simmered slowly for about 45, minutes but it requires more attention and stirring this way so that it does not stick. Either way it is delicious.