Pisto

5.0(10)

by Julia Reed

MediterraneanEasy, Quick, Side Dish

Servings

(6–8)

Total time

20 min

Calories / serving

120 kcal

Ingredients (9)

serves

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

Instructions (2 steps)

01Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
02When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.

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Rich recipe — supports nutrition-aware planning.