Pisto Manchego with Peppers, Zucchini and Eggplant

What you need

• 5 tbsp olive oil, extra virgin
• 1 large onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, chopped
• 1 medium eggplant, cut into 1.5 cm (1/2 in) cubes
• 2 medium zucchini, cut into 1.5 cm (1/2 in) cubes
• 700 g (1 1/2 lb) ripe tomatoes, peeled and chopped, or one 400 g can crushed tomatoes
• 1 tsp salt, plus more to taste
• 1 tsp sugar, only if the tomatoes are sharp
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat 2 tbsp of the oil in a wide, deep pan over medium heat. Add the onion and both peppers with a pinch of salt.

2. 2

   Cook, stirring often, until the vegetables are soft and the onion is golden, 12-14 min. Add the garlic for the last minute.

3. 3

   Meanwhile, fry the eggplant in a separate pan with 2 tbsp of oil over medium-high heat until browned on the edges, 5-6 min. Move it to a plate.

4. 4

   Add the last tbsp of oil to that pan and fry the zucchini until lightly golden, 4-5 min.

5. 5

   Stir the tomatoes and the remaining salt into the soft peppers. Cover and cook for 10 min.

6. 6

   Fold in the eggplant and zucchini. Lower the heat, cover, and simmer until everything is tender and the sauce is thick, 20-25 min, stirring now and then.

7. 7

   Taste. Add the sugar if the tomatoes taste sharp, and season with black pepper and more salt if needed.

8. 8

   Rest 5 min off the heat. Serve warm or at room temperature.

Imported from cookedandloved.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.