Pisto Manchego

🔥 Prep

• Wash and dice the 2 zucchini into 1‑cm cubes.
• Peel and cube the 1 eggplant into 1‑cm pieces, sprinkle with salt and let sit 10 min, then pat dry.
• Core and dice the 2 bell peppers into 1‑cm strips.
• Blanch the 3 tomatoes, peel, seed, and chop into small dice.
• Peel and finely chop the 1 onion.
• Peel and mince the 2 garlic cloves.
• Measure out 3 tbsp olive oil and have ready.

🔥 Cook

• 1. Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant, avoiding browning.
• 4. Add the diced bell pepper and cook for 4 minutes over medium heat, stirring occasionally.
• 5. Add the prepared eggplant cubes and continue to cook for 5 minutes over medium heat, allowing them to soften.
• 6. Incorporate the zucchini dice and cook for another 4 minutes over medium heat.
• 7. Add the chopped tomatoes, reduce heat to low, and simmer the mixture for 15‑20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.
• 8. Season with salt and freshly ground black pepper to taste, and optionally a pinch of smoked paprika, then stir well and heat for 1 minute over low.

🔥 Serve

• Transfer the pisto manchego to a warm serving dish and drizzle with a little extra virgin olive oil.
• Serve hot alongside crusty country bread, toasted baguette slices, or over a bed of fluffy white rice.
• For a traditional touch, top each serving with a fried egg or a sprinkle of chopped fresh parsley.