1 large eggplant, cubed
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, crushed
4 large tomatoes, chopped
3 tablespoon tomato paste
1/4 cup dry white wine
1 tablespoon fresh parsley
Heat oil in a large frying pan, add onion and garlic and cook for 2 minutes.
Add eggplant and toss to cook lightly. Stir in the tomatoes and tomato paste, add the wine and cook for 10 minutes.
Spoon the eggplant mixture into a shallow baking dish. Place in a moderately hot oven and cook for 10 minutes. Remove from the oven and make 4 depressions with the back of a spoon in the hot vegetable mixture.
Break an egg into each depression and sprinkle parsley over the top. Return to the oven and cook until the eggs are just set.