I love ratatouille but sometimes find it too lightweight on its own. When I have added tomato paste, it has lost the freshness of the vegetables. So this is the method I came up with to boost the raratouille without losing its essential veggieness: the addition of the deepening flavours of chilli pepper (I put in about a tablespoonful of a fine chop and let it cook for quite a while) a cup of good red wine and anchovies. The polenta galettes add crunch and the small poached eggs somehow bring it all together in a dish more substantial than its parts.

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