1 onion, chopped

1 red bell pepper, seeded and diced

3 tbsp (45 ml) olive oil

1 eggplant, about 1 lb (450 g), diced

2 garlic cloves, chopped

1 can (14 oz/398 ml) diced tomatoes

½ cup (125 ml) chicken broth

6 eggs

3 tbsp black olives, pitted and quartered

3 tbsp dill, coarsely chopped

2 green onions, thinly sliced

In a large non-stick skillet over medium-high heat, soften the onion and the red pepper in the oil for 5 minutes. Add the eggplant and and the garlic. Cook for 5 minutes or until the vegetables are golden. Add the tomatoes and the broth. Season with salt and pepper. Cover and simmer over low heat for 5 minutes or until the sauce has thickened. Uncover.

Using a spoon, make 6 wells in the sauce. Break an egg into each well. Cover and simmer gently for 6 minutes or until the egg whites are cooked. Uncover. Season the eggs with salt and pepper. Sprinkle with the olives, dill and green onions. Serve with bread and plain yogurt, if desired.

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