Scrumptious Southern Ratatouille

• 2 splashes slices thick cut bacon
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 1 long slender eggplant such as Japanese or Machiaw, sliced thick, tossed in salt for a few minutes then rinsed
• 1 zucchini or similar squash such as Mediterranean or Gold Bar, cubed
• 6 small tender okra, sliced thick
• 2 large, ripe, heirloom tomatoes, quartered
• 2 sprigs thyme, stripped
• 4 leaves purple basil, sliced thin, plus more for garnish
• 2 teaspoons sherry vinegar
• 4 eggs
• 1 handful Parmesan cheese
• sliced french bread for dipping

1. In a medium skillet, cook the bacon on medium high heat, and then drain on paper towels. Once cooled, loosely chop.
2. To the same skillet, add 2 tablespoons extra-virgin olive oil and saute the garlic for 3-5 minutes until fragrant and translucent on medium heat.
3. To the same pan, add another tablespoon of olive oil and add the eggplant.
4. Once eggplant starts to soften, add the zucchini or squash of choice than the okra. Saute the vegetables for a few minutes, stirring occasionally.
5. Once the vegetables are cooked but still tender, add the bacon, tomatoes, sherry vinegar, basil and thyme. Turn the heat up to let the tomatoes melt and form a thin sauce. Cook for a few minutes until sauce has reduced a bit.
6. Set ratatouille aside and fry 4 eggs, preferably over easy and in some bacon fat or butter.
7. Divide the ratatouille between two large plates. Top each with the fried eggs and garnish with Parmesan shavings and fresh basil.
8. Serve with sliced French bread.

bacon, extravirgin olive oil, garlic, long slender eggplant, zucchini, tender okra, ripe, thyme, purple basil, sherry vinegar, eggs, parmesan cheese, bread

Taken from food52.com/recipes/37181-scrumptious-southern-ratatouille (may not work)