Spanish · 50 min · serves 4

Pisto Manchego (Vegan Spanish Ratatouille)

Kept by The Bhook kitchen

Ingredients

• 2 medium zucchini (about 400 g)
• 1 large eggplant (about 300 g)
• 1 green bell pepper
• 1 red bell pepper
• 1 onion
• 4 medium ripe tomatoes (about 600 g)
• 3 tbsp olive oil
• 1 tsp sugar
• salt
• black pepper

Method

1. Dice the zucchini, eggplant, peppers, onion, and tomatoes into small pieces (1-2 cm).
2. Heat olive oil in a wide pan, medium heat. Add onion and peppers, sauté 8 min, until soft and translucent.
3. Add the eggplant and cook 5 min, stirring. Add zucchini and cook 5 min more. The pieces should look glossy.
4. Tip in the tomatoes, sugar, a big pinch salt, and pepper. Stir.
5. Simmer uncovered on low for 25 min, stirring now and then, until the mix has reduced and thickened; oil may separate at edges.
6. Taste and salt again before serving, warm or at room temperature.

Don't rush. Long, gentle cooking lets the vegetables break down and the flavors meld.