Stewy Eggplant and Tomato Coddled Eggs

If you don’t have jars or ramekins, simply poach or boil the eggs and serve over a big spoonful of the eggplant stew.

The variations are other ways to use the stew, because baking it in the jars is only one of a million ways to eat it up with abandon. Make it in large batches because it takes only a bit more time, it freezes well, and it’s a great way to use up the glut of eggplant and tomatoes in the early fall.