Pisto

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

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

olive oil, garlic, yellow onions, zucchini, tomatoes, sugar, salt, freshly ground black pepper, eggs

Taken from cooking.nytimes.com/recipes/7975 (may not work)