We’ll start with roasting the ratatouille — and while that’s happening, you can make the Napoletana sauce.

So, set your oven to 480F / 250C. Now add the butter to a good size baking dish that will easily hold the whole cherry tomatoes, and the chunkily cut eggplant and zucchini in a single layer. As soon as the oven reaches temperature, set your dish with the butter on a high shelf. Let it sit there for a few minutes so the butter melts and the dish comes up to heat.

Once that happens, add to the dish the eggplant, zucchini, cherry tomatoes, thyme, salt, and pepper. Give the lot a good mixing stir in the sizzling butter, and set the dish back in the oven. Let it roast there for 15 minutes, and then give the mix another good stir.

Now let it roast away for another 15 minutes. You’re aiming here to get a little charring color on the veg, so be a little watchful so that the veg doesn’t darken too much. Good. Turn off the oven, and let the dish sit there so that it stays warm and the butter remains melted.

Set a good size saucepan on a medium-high heat, and add the olive oil. Let the oil heat for a couple of minutes, then stir in the onion, garlic, and salt. Drop the heat to low-medium and let the onions and garlic fry gently — with a few stirs — for about 7 minutes. You’re looking to soften the onion and garlic — but not to let it pick up any color. That’s important — softened, but not at all browned.

Now stir in the halved cherry tomatoes, and let the mix fry for another 5 minutes or so on that low-medium heat until the tomatoes start to lose most of their body.

Once that happens, raise the heat to medium, and add the canned tomatoes with their juice, the oregano, sugar, and black pepper. Stir well, and let the pan come up to a gentle bubble. Then drop the heat to low and simmer the sauce gently for 15 minutes with a few stirs. Test for saltiness and adjust according to your taste. Cover the pan. The sauce can now sit on a very low heat — really just to keep it warm.

Tip the roasted veg into a colander to drain off — and save — as much of the butter as you can. Now add the butter to a small saucepan set on a low heat, and stir in the sliced chilis. As soon as the buttery mix starts to bubble, turn off the heat, and transfer your chili butter to a microwave-proof jug. It’ll get some fast heat in the microwave just before you serve your brunch.

Now place the roasted veg back in your still-warm oven while you head into the final lap of cooking.

Here’s where you need to be focused on sorting a few things simultaneously so that they’re all ready for serving at the same time.

The eggplant crisps, spinach, and eggs are each going to take about 4 minutes to cook. Just keep that in mind because you’re aiming to have them all ready for serving at the same time. Also remember the ciabatta toast — you want that to be toasted to a pale gold color, and to be pretty much done by serving time.

The eggplant crisps are going to get flash-fried in hot olive oil — 2 minutes on each side — in a big skillet. The spinach just gets melted into some butter over a low heat with a little salt added. The eggs get poached to your liking, and the ciabatta toast gets a light toasting.

Ok. Here’s what needs to happen. For the eggplant crisps, add the oil to a big skillet set on a high heat. As soon as it begins barely smoking, add the thinly-sliced eggplant in a single layer. Keep the heat on high and fry the slices for 2 minutes on each side, so they take on a dark, golden color. Use a slotted spoon to transfer the crisped slices to a kitchen towel so that any excess oil gets absorbed.

For the spinach, add the butter and salt to a medium size saucepan set on a high heat. As soon as the butter starts foaming, drop the heat to low and add all the spinach. Give it a really good stir, so the spinach gets coated with the butter. Cover the pan, and turn off the heat. That’s all the spinach needs — it will continue to soften a little more as it sits in the covered pan. Stir once more before serving.

Heat the chili butter for 30 seconds on high in the microwave.

For each diner, begin with a centrally-plated serving of Napoletana sauce. Spoon the roasted ratatouille over the sauce. Now neatly add to the plate’s edges the spinach, eggplant crisps, and toasted ciabatta. Top the middle of the plate with two poached eggs, and pour a serving of the chili butter over everything, including the toast. Done!