Cook until the end of step 2, then gently reheat and crack in the eggs.
Heat the oil in a large frying pan. Add
the onion, pepper, garlic and rosemary,
then cook for 5 mins, stirring frequently,
until the onion has softened. Add the
aubergine and courgettes, then cook
for 2 mins more.
Add the tomatoes, then fill the can with
water, swirl it around and tip into the pan.
Bring to the boil, cover, then simmer for
40 mins, uncovering after 20 mins, until
reduced and pulpy.
Stir the vinegar into the ratatouille, then
make 4 spaces for the eggs. Crack an egg
into each hole and season with black
pepper. Cover, then cook for 2-5 mins
until set as softly or firmly as you like.
Scatter over the basil and serve with
some crusty bread to mop up the juices.