Recipe of the month from The Chanric Inn

Poached Egg Ratatouille,
Shaved Parmesan

2 T Olive Oil
2 cloves Garlic
1/2 tsp Red Pepper Flakes
1 cup Yellow Onion, diced
1 Green Pepper, diced
1 medium (~1 lb.) Eggplant, salted, rinsed and cut into 1/2 inch dice
2 med Zucchini, quartered lengthwise and diced
6 ripe Tomatoes, chopped (or 1, 32oz. can Whole Tomatoes)
2 T Fresh Basil, minced
1 T Fresh Italian Parsley, minced
1 1/2 tsp Kosher Salt
Reggiano Parmesan - Using a vegetable peeler, shave 2-3 slices per serving.
Hold for garnish.

To Prepare Ratatouille:
Slice eggplant crosswise into "discs." Salt both sides of discs heavily and allow to "sweat" out moisture on a baker's cooling rack about 20 minutes. On medium-low heat, saute garlic and red pepper flakes with the olive oil until aromatic, about 1 minute. Add onion and green pepper, toss to coat, and saute, stirring occasionally, until onions are soft and opaque. Meanwhile, thoroughly rinse eggplant in a bowl of water. Dice eggplant, add to pan and saute until softened, about 5 minutes. Add tomatoes, zucchini, basil and 1 T parsley, toss and simmer about 30 minutes. (Keep remaining parsley for garnish).

To Poach Eggs:
In a shallow pan, bring two inches of water to a high simmer. Add 2 tsp kosher salt and 1 T white wine vinegar. Crack fresh, cold eggs into a small bowl. Pour eggs into simmering water. After 1 minute, using a slotted spatula, "release" eggs from bottom of pan. Continue to simmer, ensuring eggs are covered with water, until whites are firm but yolks still soft, about 2-3 minutes. If water doesn't cover eggs, using a spoon, baste tops of eggs to ensure even cooking.

To Serve:
Spoon roughly 1/2 cup ratatouille into center of a soup plate or shallow bowl. Top with poached egg. Garnish with shaved Reggiano parmesan, minced parsley and cracked pepper. Serve and enjoy!