Pisto Manchego

Information

• Servers: 4-5 people
• Dificulty: intermediate
• Preparation tome: 30 minutes
  

Ingredients:

• 4 Tablespoons Quality Spanish Olive Oil
• 1 Large Yellow Onion, diced
• 2 Eggplants, peeled and cut into 1-inch pieces
• 2 Large Zucchinis, cut into 1-inch pieces
• 2 Green Bell Peppers, seeded and diced
• 3 Cloves Garlic, minced
• 4 Large Ripe Tomatoes, peeled and diced
• 2 Teaspoons Red Wine Vinegar
• Salt and Freshly Ground Black Pepper, to taste

Preparation

Heat the olive oil in a stew pot over medium heat. Saute the eggplant and onion together until the onion is translucent; about 5 minutes. Add zucchini, peppers, and garlic. Saute slowly until all ingredients have softened. Add tomatoes; stir.Cover and cook on medium for 10-15 minutes, stirring frequently. Set heat on low and allow to simmer for 40 minutes, stirring occasionally and adding small amounts of water if necessary. The zucchini and eggplant should soften and break down and should form a lumpy mashAdd vinegar. Add salt and pepper to taste.Serve hot or cold, with toasted bread.