Loved this! I made this for my parents who really eat vegetarian dishes and they were completely sold!
Roasted Ratatouille with Eggs & Cheese
From EatingWell: Fall 2002
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.