Ratatouille with Poached Eggs and Garlic Croutons

Ingredients

• 4 tablespoons butter
• 4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced
• 8 (1-inch) thick round slices baguette
• 2 teaspoons dried herbes de Provence or dried thyme leaves
• 1/2 cup shredded or grated Parmigiano-Reggiano
• Salt
• 1 1/2 pounds eggplant, 1/2-inch dice
• 2 red bell peppers
• 2 tablespoons extra-virgin olive oil
• 1 pound firm, small zucchini, 1/2-inch dice
• 2 medium onion, 1/2-inch dice
• 2 sprigs fresh rosemary, finely chopped
• Freshly ground black pepper
• 1 (28-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew
• 1 tablespoon aged balsamic vinegar
• 4 extra-large or jumbo eggs
• A handful fresh basil leaves, torn

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