Bring a large pan of water to the boil and boil the eggs for 7 minutes. Transfer the eggs to iced water to cool. Heat a frying pan over medium heat. Add about a third of the oil and fry the eggplant until golden brown. Remove from the pan.

Add a little more oil and fry the zucchini until golden brown, then remove from the pan.

Add a little more oil again and fry the garlic, onion and capsicum for around 10 minutes until fragrant and browned, then add the anchovies (if using) and tomatoes.

Cook for a further 5-10 minutes until the tomatoes have lost a lot of their moisture. Return the eggplant and zucchini to the pan and stir well. Cook for a further 5 minutes, then season with salt to taste. Stir through the basil leaves and grind over plenty of black pepper.

If you aren't eating straight away, allow to cool to room temperature before transferring the ratatouille to a container.

Toast the sourdough and spread generously with butter. Top with the ratatouille, either warm, at room temperature or even cold. Peel the cooled eggs and halve them. Place on top of the ratatouille, season with salt and a grind of little black pepper, and serve.

Tip: When packing food for camping trips, multiple smaller sealed containers will keep food fresh longer than fewer large ones. Opening a container to stick spoons and fingers into the contents will introduce bacteria, and smaller containers will be opened fewer times before they're finished.