This, my lovely friends, is a dish which my colleague Emma knocks up regularly for her family as a lunch or a light supper.  I’m sharing it with you, given it’s the festive season and you may be heartily sick of rich food.:)

• 2 red peppers, deseeded and thickly sliced
• 1 red onion, roughly chopped
• 2 courgettes, cut into ½cm slices
• 1 aubergine, cut into chunks
• 2 medium red onions, each cut into 6 wedges
• 700g plum tomatoes, halved
• 4 cloves garlic, crushed
• 4 tbsp olive oil (I’d use less, but don’t tell Emma)
• 2 tbsp red wine vinegar
• 3 tbsp fresh pesto
• 3 sprigs fresh thyme, leaves only
• 2 x 350g tubs of Waitrose Cherry tomato and basil sauce (or use passata with a handful of chopped fresh basil if easier)
• 4 eggs

Method

1. Preheat the oven to 200°C, gas mark 6. In a roasting tin, combine the aubergine, courgettes, peppers, onion and garlic, sprinkle with a few sea salt flakes, toss with the tomato and basil sauce, drizzle with the oil and vinegar and plenty of pepper and bake in the over for 1 hour, stirring half way through.
2. After 1 hour, make 4 indents in the vegetables and crack an egg into each one. Bake until the egg whites have set (about 3-5 minutes), Drizzle with the pesto and serve.
3. Lick lips.