Pisto

Dice the aubergine into 1.5 cm pieces, salt it and leave for 20 minutes, then pat dry.

While the aubergine sits, score a cross in the base of each tomato, dip them in boiling water for 30 seconds, then peel and chop them. Dice the courgettes, the green peppers and the red pepper into 1.5 cm pieces, chop the onions and finely chop the garlic.

Fry each vegetable separately in the olive oil, lifting each out as it is done, because cooked all together they release water and stew into a grey mush instead of frying: the aubergine until browned, the courgettes until golden, the green and red peppers until soft, the onions until sweet.

Return the onions to the pan with the chopped garlic, add the peeled chopped tomatoes and the sugar, and cook down for 25 minutes until thick and jammy.

Return the aubergine, the courgettes and the green and red peppers, and simmer gently for 15 minutes so they come together.

Season well with salt and freshly ground pepper. It should hold its shape on a spoon.

Fry the eggs in a little of the olive oil and serve one on each portion, with the gluten-free bread.