Pisto Manchego

1. Sprinkle the sea salt over the diced eggplant and toss around to coat everything. Leave for 10 minutes.
2. Meanwhile, Add around two tablespoons of oil to a large deep frying pan and add the onion and fry gently for 2-3 minutes Add 1/2 cup water and simmer for another 5-6 minutes until all the water has evaporated and the onion is soft.
3. Add the garlic and fry for 1 minute
4. Add the cumin and paprika and fry for 1 minute then remove from the heat and add to a bowl.
5. While the onion is frying add the tomatoes, passata, sugar and 1 cup of water to a second large pan and bring to a simmer. Simmer gently for 10 minutes until it's reduced and thick.
6. Meanwhile use your first pan and add another two tablespoons of oil then fry the zucchini for 10 minutes until soft. Remove to a bowl.
7. Add another two tablespoons of oil and fry the mixed bell peppers for 10 minutes adding a little water half way through and cooking until it's evaporated. Remove to a bowl.
8. Rinse the eggplant with cold water in a sieve or colander and then set aside.
9. Add 2 more tablespoons to the frying pan and add the eggplant. Fry this for 7-8 minutes until soft. Remove to a bowl.
10. You should have four bowls of vegetables, which you will tip into the tomato sauce along with the fresh oregano. Season well with salt and pepper and and the pisto is ready.
11. You can serve pisto hot or at room temperature.

Optional

1. At this stage you can also add the sherry vinegar for a tangier flavour if you're using.
2. In plenty of oil, fry the eggs until they're crisp on the base and still runny on top.
3. Arrange some pisto on a plate or shallow bowl and top each portion with a fried egg. Then serve.