Ratatouille With Poached Eggs And Garlic Croutons

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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


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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