Pisto (Spanish Vegetable Stir-Fry)

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.

• Ready In: 45 mins
• Serves: 4-6

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.