Watch Tastes Like Home on RTÉ One on Mondays at 8:30pm.
Ingredients
- 1 large ripe aubergine
- 2 small courgettes, diced
- 1 red pepper, diced
- 2 cloves of garlic grated or crushed
- 1 large onion peeled and diced
- 1/2 teaspoon of chilli flakes or one half long red chilli chopped
- 330gm of Passata or 1 tin of pureed tomatoes
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of salt cold-pressed extra-virgin olive oil
- 1 fried egg p/person
- 1 heaped tsp fresh oregano
- 4 bay leaves
Method
- Dice and sort aubergine leave to rest for 20 minutes to remove excess moisture in a heavy-based pan on a medium heat add a splash of olive oil with peppers onions garlic and chilli cook for 15 minutes until soft.
- In a separate pan cook the aubergine or a medium to high heat until lightly browned all over remove the other add the courgette to the pan and gently cook until soft
- Add all ingredients to the pan with the pepper mixture, add the tomato & bay leaves and cook gently for 30 minutes.
- Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft.
- To garnish scatter with parsley before serving and drizzle with olive oil.
