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 ½ pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can)
• ½ teaspoon sugar or to taste
• 1 teaspoon salt or to taste
• ½ teaspoon freshly ground black pepper or to taste
• 2 eggs, lightly beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    158 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 5 grams protein; 62 milligrams cholesterol; 642 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 to 8 servings

Preparation

1. Heat 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.
2. When 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.

20 minutes