Pisto Manchego (Spanish Vegetable Stew)

Ingredients

• 3 tablespoons Olive oil
• 1 large Onion
• 1 large Red bell pepper
• 1 large Green bell pepper
• 2 medium Zucchini
• 1 medium Eggplant
• 3 cloves Garlic
• about 790 g Crushed tomatoes
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat, which is about 165°C. Add the 3 tablespoons of olive oil and let it heat for about 1 minute until it shimmers.
2. 2Add the 1 large onion, cut into 1.27 cm pieces, to the hot oil. Cook, stirring occasionally, for 5 minutes until the onion looks soft and is slightly see-through. Add the 1 large red bell pepper and the 1 large green bell pepper, both cut into 1.27 cm pieces, and cook for another 5 minutes, stirring sometimes, until they also start to soften.
3. 3Add the 2 medium zucchini and the 1 medium eggplant, both cut into 1.27 cm pieces, to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to look slightly tender.
4. 4Add the 3 cloves of garlic, minced, to the pot. Stir constantly for 1 minute until you can smell the garlic, being careful not to let it burn.
5. 5Pour in the about 790 g of crushed tomatoes. Stir in the 1 teaspoon of sugar, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Mix everything together well.
6. 6Turn the heat up slightly to bring the mixture to a gentle simmer, where small bubbles rise to the surface. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 to 40 minutes. Stir it every 10 minutes. The vegetables should be very tender when poked with a fork, and the sauce will have thickened slightly.
7. 7Serve the Pisto Manchego hot. It is delicious with crusty bread that you know is nut-free.

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