Vegie Bake

Ingredients

• 1 red onion (medium, chopped)
• 2 garlic cloves (minced)
• 1 red capsicum (large, chopped)
• 3 tomatoes (large, chopped)
• 2 zucchini (medium, chopped)
• 1 eggplant (medium, chopped)
• 2 tablespoons vegetable oil (or olive)
• 2 tablespoons balsamic vinegar
• 400 g cannellini beans (canned, rinsed)
• salt and pepper
• 4 eggs
• 1/4 cup basil (shredded)
• 1/2 cup parmesan cheese (shaved)

Directions

1. 1

   Preheat oven 190/170C fan forced.

2. 2

   Lightly grease a 1.5L (6 cup) ovenproof dish.

3. 3

   Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.

4. 4

   Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.

5. 5

   Stir in vinegar and beans and season with salt and pepper.

6. 6

   Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.

7. 7

   Sprinkle with basil and parmesan and serve at once.