Pisto Manchego

1 onion
3 green peppers
3 zucchinis
3 eggplants
A clove of garlic
A large can (29 oz. or so) of tomato puree
A touch of salt
A teaspoon of sugar
A little bit of olive oil
Some eggs

Chop the onions, green peppers, zucchinis, eggplants and garlic.  Take a large frying pan and cover the bottom with some of olive oil, then add your chopped onion and garlic.  Set the heat to low and let your onion and garlic cook away.

Milhojas de patata, tapenade y huevo de codorniz (Millefeuille potatoes, tapenade and quail egg)

 2 potatoes

150g pitted black olives

30g anchovy

4 quail eggs

capers

3 - 5 garlic cloves

oil

salt and pepper

First we´ll make tapenade. Crush the olives, capers, garlic and anchovies with oil to make a creamy puree. To get proper tapenade is important to use anchovies in olive oil, not in vegetable oil.