Pisto Manchego

Method

1. 1
   • olive oil 5⅓ tbsp
   • onion 1

   Sauté the onion and peppers — Heat the olive oil in a wide pan and sauté the onion and both peppers over medium heat for 10 minutes until softened.

   ⏱10 min
2. 2
   • zucchini 2
   • eggplant 1

   Cook the zucchini and eggplant — Add the zucchini and eggplant, and cook for 10 more minutes, stirring occasionally, until they begin to soften and turn golden.

   ⏱10 min
3. 3
   • garlic 3
   • tomato 600 g
   • white sugar 1 tsp
   • bay leaf 1
   • salt to taste

   Simmer the vegetables — Stir in the garlic, tomato, sugar and bay leaf. Season with salt and pepper, and simmer uncovered for 15 minutes until the vegetables are tender and the sauce has thickened.

   ⏱15 min
4. 4
   • bay leaf 1
   • egg 4

   Serve with a fried egg — Discard the bay leaf and serve the pisto warm, topped with a fried egg per portion if desired.