Pisto Manchego

Name: Pisto Manchego
Cuisine: spanish
Ingredients: 120 ml extra virgin olive oil; 2 large onions (300 g), finely diced; 3 garlic cloves, minced; 2 green bell peppers (300 g), diced; 2 red bell peppers (300 g), diced; 1 kg ripe tomatoes, peeled and chopped (or 800 g canned crushed tomatoes); 2 medium zucchini (300 g), diced; 1 medium eggplant (250 g), diced and salted; 1 tsp sweet smoked paprika (pimentón dulce); 1/2 tsp ground cumin; 1 bay leaf; 1 tsp sea salt (plus more for eggplant); 1/2 tsp black pepper; 4 large eggs (optional, for serving)

Bahan

120 ml extra virgin olive oil
2 large onions (300 g), finely diced
3 garlic cloves, minced
2 green bell peppers (300 g), diced
2 red bell peppers (300 g), diced
1 kg ripe tomatoes, peeled and chopped (or 800 g canned crushed tomatoes)
2 medium zucchini (300 g), diced
1 medium eggplant (250 g), diced and salted
1 tsp sweet smoked paprika (pimentón dulce)
1/2 tsp ground cumin
1 bay leaf
1 tsp sea salt (plus more for eggplant)
1/2 tsp black pepper
4 large eggs (optional, for serving)

Cara Membuat

1Salt eggplant dice, rest 20 minutes in colander, then pat dry thoroughly.
2Heat 60 ml olive oil in wide heavy pot over medium-low; cook onions 12 minutes until translucent, add garlic cook 1 minute.
3Add peppers, increase heat to medium; sauté 10 minutes until softened. Remove vegetables with slotted spoon.
4Add remaining oil, fry zucchini 5 minutes until golden; remove. Fry eggplant 6 minutes until browned; remove.
5Reduce heat, add paprika and cumin to pot, stir 10 seconds. Add tomatoes, bay leaf, salt, pepper; simmer 15 minutes.
6Return all vegetables to pot, combine gently, simmer 20 minutes uncovered until thickened and oil separates.
7Adjust seasoning, rest 10 minutes off heat. Fry eggs in separate pan with olive oil until whites crisp, yolks runny.
8Serve pisto warm in shallow bowls, topped with fried egg and crusty bread.

Sumber: llm-generated