- 1 medium eggplant or 2 medium zucchinis
- 1 medium yellow onion, diced
- 2 cloves garlic
- 1 hot pepper (optional)
- salt & pepper
- 1 egg (optional)
- 1 can tomato paste
- Salt and pepper to taste
In a medium-sized pot, sauté the garlic, onions and pepper with some salt and pepper until onions are translucent. Set aside.
Peel and cut the eggplant/zucchini into chunks about ¾ thick. Just cover with water and cook over medium-high heat until it browns and begins to soften. Pour out most of the water leaving about an inch on the bottom. Add the tomato paste and put the onions back in. Mix and bring to a boil.
Push the veggies aside and make a small pocket. Crack the egg into the pocket and leave it alone to poach – or for a thicker stew, stir the egg in as it’s cooking.
**You can also sauté other veggies with the onions like sweet corn, mushrooms, or bell peppers.
***At the end you can add in garnishes like capers, olives, yellow raisins, basil or parsley. You can also add in protein like cooked ground meat or shrimp. read more →