Ratatouille with Poached Eggs

Ingredients in this Recipe

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

See Full Recipe at Martha Stewart