Lentil ratatouille with poached egg and pesto

Heat olive oil in a large frypan over high heat. Add the eggplant, capsicum, and zucchini and cook for 2 to 3 minutes or until vegetables are golden. Add onion and garlic and cook for a further 2 minutes. Add tomato passata and simmer for 10 minutes or until thickened. Stir through lentils and ¾ of the basil leaves.

Meanwhile, poach the egg. Bring a small saucepan of water to the boil, then turn down heat to a gentle simmer. Crack egg into a shallow bowl and carefully tip into water. Cook for 2 to 3 minutes for a soft yolk, or 3 to 4 minutes for firm. Use a slotted spoon to remove egg from water. Repeat with remaining egg if serving both portions, or save egg for poaching before serving if reserving a portion of the ratatouille for leftovers.

Serve ratatouille topped with poached egg, pesto and remaining basil leaves.