Pisto Manchego (Spanish Vegetable Stew)

Ingredients

• 1 medium Eggplant
• 2 medium Zucchini
• 1 each Bell peppers (red and green)
• 1 medium Onion
• 4 medium Ripe tomatoes
• 3 cloves Garlic
• 0.25 cup Olive oil
• 0.5 tsp Smoked paprika
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Dice the eggplant, zucchini, bell peppers, onion, and tomatoes. Mince the garlic.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
3. 3Add the eggplant and bell peppers and cook for 10 minutes, stirring occasionally.
4. 4Add the zucchini and tomatoes. Stir in smoked paprika, sugar, salt, and pepper.
5. 5Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the vegetables are tender. Stir occasionally.
6. 6Taste and adjust seasonings as needed. Serve hot or at room temperature.

Related Guides