Pisto
This is a Spanish vegetable dish that is a great change from more common ways of preparing
vegetables. It is a terrific accompaniment to roast pork.
3 TB olive oil 4 cloves garlic, minced 2 medium yellow onions, chopped 2 lb zucchini cut in 3/4 inch
pieces 2 lb tomatoes, peeled, seeded, and chopped, or the equivalent in canned diced tomatoes
1/2 tsp sugar 1 tsp salt black pepper 2 eggs, beaten.
In a large skillet, heat the oil and cook the onion and garlic until soft, about 7 minutes. Drain
the tomatoes, reserving the liquid. Add tomatoes, zucchini, sugar, salt, and pepper to the pan. Cook
slowly, adding tomato juice or water as needed to keep the mixture moist but not runny. Mash the
vegetables as they cook - the result should be a chunky puree. When the vegetables are cooked
through stir in the eggs and remove from heat. Serve immediately.
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Peter Aitken Visit my recipe page at www.pgacon.com/cooking.htm
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