Summer Vegetable Stew with Egg | Tante Marie's Kitchen

Ingredients

• 2 Tbs. olive oil
• coarse salt
• 1 large onion, halved and sliced
• 1 large red pepper, cored, seeded, and cut into thin strips
• 1 large or 3 small eggplants, trimmed and cut in 1 inch pieces
• freshly ground black pepper
• 1 large or 3 small green zucchini, trimmed and cut in rounds
• 6 tomatoes, coarsely chopped
• a dash of tabasco
• 2 fresh eggs