Lentil ratatouille roasted mushrooms

Preheat oven 200°C fan forced. Lightly grease a medium roasting pan with ½ teaspoon oil.

Heat ½ teaspoon oil in a medium non-stick frying pan over medium heat. Add onion and garlic, cook stirring 3 minutes until soft. Stir in the thyme, eggplant, capsicum, and zucchini. Cook stirring 2 minutes. Add tomatoes and 1/3 cup water. Bring to a simmer. Simmer 3-4 minutes until ratatouille thickens slightly. Remove from the heat, stir in the lentils. Season. Spoon into the roasting pan.

Nestle the mushrooms in the ratatouille. Roast 15 minutes until mushrooms are just tender.

Meanwhile, half fill a deep saucepan with water. Bring to a simmer over medium to high heat. Crack 1 egg onto a saucer. Slide egg into the water, working quickly, stir the water to form a gentle whirlpool until the egg starts to float. Repeat with remaining egg. Simmer, without stirring, for 3 minutes. Remove with a slotted spoon to a plate lined with paper towel.

Spoon remaining teaspoons of oil over the rocket, toss to coat. Scatter the rocket over the mushrooms. Top each with 1 poached egg. Season. Serve.

TIP: You will need to buy 1 x 400g can lentils for this recipe.