Scrumptious Southern Ratatouille

In a medium skillet over medium high heat, cook bacon; drain on paper towels. Once cooled, loosely chop. To the same skillet, add 1 tablespoon extra-virgin olive oil and sauté garlic over medium heat, until fragrant and translucent. Add the remaining tablespoon of olive oil and the eggplant. Once eggplant starts to soften, add zucchini or squash, then okra. Sauté vegetables for a few minutes, stirring occasionally.

Once the vegetables are cooked but still tender, add bacon, tomatoes, sherry vinegar, basil and thyme. Turn heat up to let tomatoes melt and form a thin sauce. Cook for a few minutes until sauce has reduced a bit. Set ratatouille aside.

Fry eggs, preferably over easy and in some bacon fat or butter. Divide ratatouille between large plates. Top each with the fried egg and garnish with Parmesan shavings and fresh basil. Serve with sliced French bread.