Ingredients
2 Japanese eggplants
4 cloves garlic
2 cups cherry tomatoes, halved if large
6 ounces roasted red peppers, cut into 1/4-inch strips
6 sprigs thyme, plus fresh thyme leaves for serving (optional)
2 tablespoons drained capers (from a 3-ounce jar)
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 large eggs
Toasted rustic bread, for serving
Preparation
Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.
