Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 servings.
Course
Preparation Method
Sources
Ingredients
1/4 cup olive oil
1 onion, finely chopped
1 medium zucchini, diced
2 cups peeled, finely diced eggplant
2 cloves garlic, minced
1/2 teaspoon paprika
2 cups finely diced plum tomatoes
salt and freshly ground black pepper, to taste
balsamic vinegar, to taste
8 teaspoons pesto
4 large eggs
chopped fresh parsley, for garnish
chopped pitted olives, for garnish
What's cooking in The Old Farmer's Store?
More Like This
ADVERTISEMENT