Before we say our au revoirs, I think a proper recipe post is in order for the official breakfast of this summer in France.

Ratatouille with scrambled eggs
(adapted from le bf)
Makes about 2 dinner servings + 2 breakfast servings.

olive oil
half an onion, chopped
3 cloves of garlic, chopped
1-2 bell peppers
2-3 tomatoes
1-2 zucchini
1 small eggplant (optional)

Coat the bottom of a heavy duty pot or pan with olive oil.  Cook the onion over medium heat until softened.  Chop the bell pepper while the onion cooks. Add the garlic and cook for another minute. 

Add the bell pepper and cook until softened.  Chop the tomatoes, zucchini, and eggplant in the meantime. Add the tomatoes and cook just until they fall apart.  Season to taste with salt + pepper. 

Add the zucchini and eggplant, cook until those are done. Taste the zucchini.  Add more salt + pepper if necessary. 

Serve some for dinner with buttered pasta, topped with a little shredded cheese, if you like. For breakfast, heat about 1/2 a cup of leftover ratatouille in a pan.  Add 2 beaten eggs and scramble to your liking.