Pisto New York Times Magazine, November 1, 1998 Julia Reed Yield: 6 to 8 servings 3 Tbsp. olive oil 4 cloves garlic, chopped 2 medium yellow onions, chopped 2 pounds zucchini, cut into ¾-inch cubes 2½ pounds tomatoes, peeled, seeded and chopped (or equivalent of canned diced tomatoes, about 1 large and 1 small can) ½ tsp. sugar or to taste 1 tsp. salt or to taste ½ tsp. freshly ground black pepper or to taste 2 eggs, lightly beaten 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 ¼ 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. 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. Note: According to Martha Rose Shulman pisto is Spain's ratatouiille. Without the eggs it becomes a vegetable side dish.

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