Tonight we had a nice ciambotto. Okay, I'll explain for those unfortunates who aren't Italian.

It's a summer vegetable stew. Fresh zucchini, eggplants, red peppers, onions, garlic, basil and whatever else is in your garden, simmered in a flat pan in a light tomato sauce. Then we make little indentations in the veggies and crack eggs in between the little mounds. Cover and "poach" the eggs right in the sauce. But make sure you don't overcook. You want the yoke nice and runny. Serve with lots of grated cheese and fresh, crusty Italian bread.