Ratatouille with Poached Eggs

Name: Ratatouille with Poached Eggs
Ingredients: 1 large eggplant (about 1 pound), cut into 3/4-inch chunks; Coarse salt and freshly ground pepper; 2 large tomatoes, cut into 3/4-inch chunks; 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 tablespoons chopped fresh thyme, plus leaves for garnish; 1 tablespoon chopped fresh oregano; 1 medium onion, halved and sliced 1/4 inch thick (3 cups); 4 garlic cloves, thinly sliced; 2 zucchini (1 pound), cut into 3/4-inch chunks; 2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks; 8 slices rustic bread; 8 large eggs