Spanish Vegetable Stew Pisto

Ingredients

• Courgette 2 pieces
• Eggplants 1 piece
• Sweet Pepper 3 pieces
• Onion 3 heads
• Canned Tomatoes (Pelati) 15 oz
• Garlic 3 cloves
• Dried Chamomile to taste
• Dried Rosemary to taste
• Olive Oil 5 fl oz
• Chicken Egg 4 pieces
• Sugar to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the eggplant into small cubes.

Step 2

Place on paper towels, sprinkle with salt, and let sit for 10 minutes.

Step 3

Slice the remaining vegetables in the same way as the eggplant. Heat olive oil in a skillet and sauté the onions and peppers until soft, about 12–14 minutes over medium heat.

Step 4

Then add the minced garlic and sauté for 30 seconds.

Step 5

Add the tomatoes, thyme, and rosemary, stir, and let simmer over medium heat for 10 minutes.

Step 6

In a separate skillet, sauté the eggplant in a small amount of olive oil for 4–5 minutes. Transfer the eggplant to a clean dish.

Step 7

In the same skillet, sauté the zucchini for another 4–5 minutes.

Step 8

Add the sautéed zucchini and eggplant to the vegetables, stir, cover with a lid, and simmer for 20 minutes.

Step 9

Add sugar, salt, and pepper to taste, stir well, then make wells in the vegetable mixture and crack the eggs into them, ensuring the yolks remain intact.

Step 10

Cover with a lid and cook for an additional 4–5 minutes, until the egg whites are set.