If you're going away for the weekend, impress your friends with a Mediterranean influenced brunch.

Cut about 2 small eggplants, 2 med onions and 2 red bell pepper into bite size cubes.Put aside separate.

In a non stick frying pan heat a good splash of olive oil and add the eggplant. Saute on very low heat until eggplant is super soft.Remove from frying pan and put aside leaving any excess oil behind.

Discard excess oil from the frying pan and add a fresh splash of olive oil to saute the peppers and onions till extra soft. Add the cooked eggplant to this mixture and continue to cook for about 5 minutes. Tap dry the frying pan with paper towel to remove excess oil. Season with salt and pepper.

Add about 5-7 cut plum tomatoes and some cut up tofu. Add some capers, black olives and salt/pepper. Cover and cook till you have a beautiful ratatouille with little liquid.Taste for seasonings.

Place this mixture on a non stick baking pan, top with poached eggs and garnish with cut up cooked bacon and fresh chives . Place in oven at high heat ( about 400) for 5-8 minutes so all your guests can eat together.