Pisto (Spanish Vegetable Stir-Fry)

Name: Pisto (Spanish Vegetable Stir-Fry)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 serving(s)
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

(8)

Recipe by FDADELKARIM

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.

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READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

Heat the oil & garlic in a large frying pan over medium heat.
Saute the potatoes for 8-10 minutes or until lightly browned.
Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
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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