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🍆 Southern Spanish Vegetable Stew (Pisto Manchego)

280 kcal · 45 min · 4 servings

Ingredients

• 200 g Eggplant
• 200 g Zucchini
• 150 g Red Pepper
• 150 g Onion
• 400 g Tomatoes (canned, drained)
• 3 EL Cooking Oil
• 1/2 TL Salt
• 1 Prise Black Pepper

Instructions

1. 1. Wash the vegetables. Cut the eggplant, zucchini, and pepper into small cubes (about 1 cm). Finely chop the onion.
2. 2. Heat the oil in a large pot over medium heat. Sauté the onion for 3 minutes until translucent.
3. 3. Add the eggplant and pepper and cook for 5 minutes while stirring.
4. 4. Add the zucchini and cook for another 3 minutes.
5. 5. Add the tomatoes, salt, and pepper. Stir and simmer everything for 15 minutes until the vegetables are soft.
6. 6. Taste and adjust salt if needed. Serve the pisto warm or at room temperature.

Nutrition per serving

• kcal: 280
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 32 g