Pisto

Name: Pisto
Ingredients: 3 tablespoons olive oil; 4 cloves garlic, chopped; 2 medium yellow onions, chopped; 2 pounds zucchini, cut into 3/4-inch cubes; 2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can); 1/2 teaspoon sugar or to taste; 1 teaspoon salt or to taste; 1/2 teaspoon freshly ground black pepper or to taste; 2 eggs, lightly beaten

9 ingredients

8 steps

Ingredients

3 tablespoons olive oil
4 cloves garlic, chopped
2 medium yellow onions, chopped
2 pounds zucchini, cut into 3/4-inch cubes
2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can)
1/2 teaspoon sugar or to taste
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
2 eggs, lightly beaten

Directions

1

Heat the olive oil in a large skillet over medium heat.
2

Add the garlic and onions and cook until soft, about 7 minutes.
3

Stir in the zucchini, tomatoes, sugar, salt and pepper.
4

After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften.
5

(A potato masher is useful.)
6

Add more water if it cooks out before the vegetables are soft.
7

When the vegetables are done and the mixture resembles a chunky puree, taste and adjust the seasoning if necessary.
8

Add the eggs, stirring quickly to incorporate, and remove from heat.