Pisto (Spanish Vegetable Stir-Fry) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked. Ingredients:
1/3 cup extra virgin olive oil |
1 garlic clove, minced |
2 medium potatoes, peeled & cut into cubes |
1 large onion, finely chopped |
1 red bell pepper, seeded & cut into chunks |
1 green bell pepper, seeded & cut into chunks |
1 eggplant, cut into small cubes |
1 zucchini, cut into small cubes |
4 large tomatoes, coarsely chopped |
1/2 teaspoon paprika |
1/2 teaspoon cumin |
salt & pepper |
1/4 cup water |
Directions:
1. Heat the oil & garlic in a large frying pan over medium heat.
2. Saute the potatoes for 8-10 minutes or until lightly browned.
3. Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
4. Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
5. Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.
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