14 Jul Pisto manchego
Pisto is a Spanish-style vegetable stew, that is colorful, tasty and satisfying. It is served as a separate dish, as well as a side dish to fish, with potatoes or scrambled eggs.
Zucchini / Zucchini – 250 g
Eggplant – 250 g
Tomatoes – 500 g
Green bell pepper – 150 g
Sweet red pepper – 150 g
Red onion – 200 g
Garlic – 4 cloves
Olive oil – 6 tbsp.
Paprika – 1 tsp
Salt – to taste
Sugar – 2-3 pinches (to taste)
Ground black / red pepper – to taste
Tomato paste – 1 tbsp. (of necessity)
Peel and chop the garlic cloves into small pieces. Cut vegetables and onions into cubes of small or medium size. Heat the olive oil over medium heat. Add onions and garlic and, stirring occasionally, fry for 7-8 minutes, until soft. Add chopped sweet pepper and fry for 8 more minutes. Add slices of zucchini and eggplant. Stirring occasionally, fry for 12-15 minutes. At this stage, you can cover the pan with a lid, if you prefer to keep more vegetable juice, and the stew was a little less thick. Last, add chopped tomatoes, ground paprika, 2-3 pinches of sugar, salt and ground black pepper to taste. If the tomatoes are not too ripe or do not have a rich taste, add 1 tbsp. tomato paste.
Stirring, fry, still 15 minutes. Try the finished dish and, if necessary, add a little more salt and pepper to your taste.
For serving as a separate dish, the pisto can be supplemented with fried eggs. In this case, 5 minutes before the end of cooking, make a small depression in the vegetable mixture, gently pour in the chicken egg, cover the pan with a lid and cook for 5 minutes or until the desired degree of cooked yolk.