RATATOUILLE WITH EGGS

1 medium-size eggplant
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
3 cloves garlic, finely chopped
1 medium-size onion, finely chopped (1/2 cup)
3 medium-size zucchini, washed and sliced
2 tablespoons flour
2 green peppers, halved, seeded and chopped
4 ripe tomatoes, peeled and chopped
6 eggs
1/3 cup sliced pitted black olives

Pare eggplant; cut into 1/4-inch slices. Sprinkle with salt; let stand 15 minutes.

Heat oil in a large skillet. Sauté garlic and onion until tender, but not browned, about 3 minutes.

Toss zucchini with 1 tablespoon of the flour; stir into skillet along with peppers and tomatoes; set aside.

Rinse eggplant slices; quarter each slice. Toss pieces with remaining 1 tablespoon flour to coat; stir into skillet. Cook, uncovered, stirring gently, until vegetables are tender and any excess liquid has evaporated.

Divide mixture among 6 lightly oiled individual baking dishes. Make a hollow in center of each dish. Break an egg into each hollow.

Bake in preheated moderate oven (350 degree F) for 20 minutes or until eggs are set and ratatouille is hot. Garnish with olives.

Makes 6 servings
From: Recipelink.com
Source: Magazine recipe clipping