Pisto Manchego (Spanish Vegetable Stew)

Ingredients

• 3 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Zucchini
• 1 medium Eggplant
• 28 oz Canned crushed tomatoes
• 2 cloves Garlic
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Prepare your vegetables: Dice the 1 medium onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium zucchini, and 1 medium eggplant into small, even pieces, about 1/2-inch cubes. Mince the 2 cloves garlic.
2. 2Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced 1 medium onion and cook, stirring occasionally, until it looks softened and translucent, about 5 minutes.
3. 3Add the diced 1 medium red bell pepper, 1 medium green bell pepper, 1 medium zucchini, and 1 medium eggplant to the pot. Cook, stirring occasionally, until the vegetables begin to soften slightly, about 10 minutes.
4. 4Stir in the 28 oz canned crushed tomatoes, the minced 2 cloves garlic, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together until well combined and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low (250°F / 120°C), cover the pot, and let the stew simmer for 30 minutes. Stir occasionally to prevent sticking. The vegetables should be tender and the sauce should have thickened.
6. 6Taste the stew and adjust seasoning if needed with a little more salt or pepper. Serve the Pisto Manchego warm or cold.

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