Pisto

Pisto is a traditional Spanish dish similar to ratatouille, made with a variety of vegetables. 

Ingredients:

3 small zucchinis (finely diced)

2 medium red bell peppers (finely diced)

2 medium green bell peppers (finely diced)

4 medium onions (finely diced)

3 small purple eggplants (peeled and finely diced)

2 pounds ripe tomatoes (peeled and finely diced)

5 cloves garlic (minced)

1 small sprig fresh thyme

1 small sprig fresh rosemary

1 small sprig fresh oregano (optional)

1 teaspoon ground cumin

1 teaspoon granulated white sugar (or honey or brown sugar)

Salt and pepper to taste

Extra virgin olive oil (for sautéing)

Fried eggs (optional, for pisto con huevo)

Manchego cheese (optional, thinly sliced, for pisto manchego)

Instructions:

1. Heat a splash of olive oil in a large skillet over medium heat. Add the onions and cook until they turn transparent.

2. Add the red and green bell peppers and cook until they begin to soften.

3. Add the zucchinis, eggplants, and garlic. Cook until the vegetables are tender.

4. Add the tomatoes, thyme, rosemary, oregano (if using), cumin, and sugar. Season with salt and pepper.

5. Reduce the heat and let the mixture simmer for about 20-30 minutes, stirring occasionally, until the vegetables are well-cooked and the flavors are blended.

6. Remove the thyme and rosemary sprigs before serving.

You can serve pisto hot or cold, as a side dish, starter, or main course. For a more traditional touch, you can top it with a fried egg (pisto con huevo) or thin slices of Manchego cheese (pisto manchego). Enjoy your delicious pisto!