In a large skillet, melt 3 tbsp (45 mL) of butter over medium high heat. Add eggplant and sauté for about 6 minutes or until starting to brown. Add zucchini, red and yellow pepper; sauté for 5 minutes. Stir in shallots, garlic, oregano, thyme and fennel; cook stirring for 1 minute.
Add tomatoes and basil; reduce heat to medium. Stir in salt and pepper and simmer for about 5 minutes or until thickened. Remove from heat and stir in hazelnuts.
Meanwhile, in skillet over medium heat, melt remaining butter. Add eggs and cook, on one side only until whites are set. Remove from pan and sprinkle with a pinch of salt and pepper.
Sprinkle arugula, if using on bottom of 6 plates. Mound ratatouille in centre of serving plate and top each with quail egg. Drizzle with truffle oil to serve.
Tip: To open quail eggs, it helps to use a small serrated knife to tap centre and serrate through gently to open eggs.
Top 5 Nutrients: Vitamin C 81%DV, Manganese 42%DV, Copper 36%DV, Vitamin B6 23%DV, vitamin E 17%DV.