Add 1 Tbsp olive oil to a large skillet over medium-high heat. Once hot, add onion and garlic, cooking until the onions are softened, about 5 minutes.

Stir in eggplant and cook until eggplant is almost cooked through, about 5 minutes.

Stir in zucchini and squash, cooking for another 5 minutes.

Stir in tomatoes, bay leaf, basil, crushed red pepper, salt, pepper, and balsamic vinegar.

Cook for another 5 minutes. Remove from heat and set aside. Cover and keep warm.

In a small nonstick pan, crack in eggs without beating or seasoning. Add butter and add to stove over medium heat.

Use a spatula to constantly stir the eggs, breaking the yolks apart. Once it starts to cook, remove pan from heat while stirring for 20 seconds, then return to heat. Continue to stir, scraping up the bottom and down the sides for 90 seconds. Remove from heat and return to heat in this manner until eggs are soft. They should not be runny.

Season eggs to taste with salt and pepper.

To assemble, spread each piece of toast with hummus evenly.

Top with ratatouille mixture and then with soft scrambled eggs.

Sprinkle with freshly cracked black pepper and grated Parmesan.