4 tablespoons butter
4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced
8 (1-inch) thick round slices baguette
2 teaspoons dried herbes de Provence or dried thyme leaves
1/2 cup shredded or grated Parmigiano-Reggiano
1 1/2 pounds eggplant, 1/2-inch dice
2 red bell peppers
2 tablespoons extra-virgin olive oil
1 pound firm, small zucchini, 1/2-inch dice
2 medium onion, 1/2-inch dice
2 sprigs fresh rosemary, finely chopped
Freshly ground black pepper
1 (28-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew
1 tablespoon aged balsamic vinegar
4 extra-large or jumbo eggs
A handful fresh basil leaves, torn
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