Thinly slice the vegetables, and cook them in the olive oil in a large sauté pan over a gentle heat until they are tender. Transfer to a saucepan. Add the water and the bread, broken into chunks. Mix well, cover, and cook for 5 to 10 minutes until tomato and bread are amalgamated. Season with salt, and stir in some shredded mint leaves before serving. You can also divide the mixture between 4 ovenproof bowls, crack an egg into each, and finish cooking in the oven.
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