• 2 cloves garlic
  • 2 Tbsp + 2 tsp olive oil
  • ¼ tsp salt
  • Freshly ground pepper, to taste
  • 1 small eggplant, chopped
  • 1 medium onion, diced
  • 1 small zucchini (courgette), chopped
  • 1 small capsicum, seeded and chopped
  • 500g chopped tomatoes
  • 2 Tbsp fresh basil leaves, finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • 4 large eggs
  • 1 cup cheese, grated


Preheat oven to 180°C. Grease a baking tray.

Toss the eggplant, onion, zucchini, capsicum, and garlic in a large bowl, along with the 2 tablespoons of oil. Spread the vegetables out on the baking tray. Season with salt and pepper.

Roast the vegetables in the oven for about 45 minutes until lightly browned and tender, turning them every 10 minutes. Transfer the vegetables to a baking dish. Stir the tomatoes, and chopped herbs into the vegetables. Cover with a lid or foil.

Place the dish in the oven and bake for 20 minutes until it is hot and bubbling. Remove from the oven.

With a spoon, make four evenly spaced ‘hollows’ in the bake. Break an egg into each hollow. Sprinkle with cheese. Return the dish to the oven and bake uncovered for 10 minutes until the eggs are set and the cheese melted.