The recipe does require prep so invite some helpers to chop. Dice eggplant, peppers, onions, zucchini, squash and tomatoes. Put each in a separate bowl as you will cook each vegetable individually. First, the onions. Coat your sauté pan with olive oil, toss in your fresh bundle of Thyme, two cloves of garlic, skins on, salt & pepper, and Herbes de Provence. Cook each vegetable al dente and then transfer to a serving bowl. Settle in for some stove-top conversation. You will repeat the process for each vegetable: Olive oil, the bundle of Fresh Thyme, cloves of garlic, salt & pepper, Herbes de Provence. I start with my onions, follow with peppers, eggplant, zucchini, squash and tomatoes. Once each vegetable is cooked al dente, remove the garlic and Thyme to side dish, pour the vegetables into bowl and start again! Barely cook the tomatoes.

All the vegetables will be combined in the bowl. Discard garlic and Thyme. Top with a chiffonade of fresh basil.

In a frying pan, prepare your fried eggs to your liking, over-easy at our house! Top the colorful ratatouille with the egg, serve with a plain green salad drizzled with lemon juice, olive oil and Maldon salt. A crisp baguette is always nice!

Bon Appetit!