Poached Eggs with Ratatouille and Garlic Focaccia

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to a simmer. Prepare vegetables. Heat a drizzle of oil in a large pot on medium-high heat. Cook eggplant, capsicum and courgette for 5-6 minutes until just tender. Season vegetables and transfer to a large bowl. Return pot to medium-high heat with a little more oil. Cook onion and garlic for 2-3 minutes until tender and golden.
2. Return bowl of vegetables to pot along with cherry tomatoes, stock/water, vinegar and salt. Bring to a simmer then reduce heat to low. Simmer for about 10 minutes, covered, stirring often, until vegetables are tender and sauce has reduced.
3. While ratatouille cooks, slice focaccia in half through the middle so you end up with two rounds, cut rounds into quarters and place on tray, cut-side-up. Combine minced garlic and olive oil in a small bowl and brush or drizzle over focaccia. Toast in oven for 4-5 minutes until golden.
4. When ratatouille has 5 minutes cook time remaining add white vinegar to pot of simmering water followed by the eggs one at a time. Poach eggs gently for 2-3 minutes (for a soft centre) or until cooked to your liking. Remove from water and drain on a paper towel.
5. When ratatouille is cooked, remove from heat, season and fold through chopped spinach to wilt.
6. To serve, divide ratatouille between bowls, top with poached eggs and season. Sprinkle over chilli flakes (if using) and picked basil leaves. Serve garlic focaccia on the side for dipping.