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Pisto Manchego

What you need: 

1 large onion
1 sweet red bell pepper
1 sweet green bell pepper
1 large eggplant
1 large zucchini
2 large potatoes, peeled
2.5 cups tomato sauce
3 tablespoons olive oil
2-3 cloves garlic (to taste), crushed
1/2 cup water

What you do: 

Dice all vegetables. Sauté garlic and onion until it starts to colour; add other vegetables in order given, sautéing briefly after each addition.
Add tomato sauce and water, mix well. Cover and reduce heat to a simmer. Simmer until potatoes are tender and eggplant is thoroughly cooked. I suggest the use of a heat diffuser to avoid sticking.
ALTERNATIVE METHOD: Sauté garlic and onion as above, place all ingredients in crock pot and mix well. Cook on Low for 3-5 hrs or until potatoes are tender.
Serve hot with crusty wholegrain rolls, or cold as a side dish.

Preparation Time: 
45 min
Cooking Time: 
Recipe Category: 


Sounds like a fusion of Spanish and Indian style. The saucy Spanish style, combine with the spicy Indian style would be something worth the try. Ingredients are so easily available and from the description, it seems to be an easy preparation.

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