How to make Pisto Manchego (Vegan)

Peel and cut potatoes into cubes.

Cut eggplant and courgette, leaving the skin on if preferred.

Heat oil in a pot for deep frying.

Deep fry the potatoes first until golden brown, then remove and drain on paper towels.

Deep fry the eggplant until golden brown, then remove and drain on paper towels.

Deep fry the courgette until golden brown, then remove and drain on paper towels.

Chop peppers and onions into cubes and set aside.

Add garlic to the pot after the vegetables are fried.

Add chopped tomatoes to the pot.

Pour in hot water and mix.

Add stock powder and salt to the mixture.

Add a little tomato paste for color.

Cover and boil for about 5 minutes.

After 5 minutes, add fresh coriander and stir gently.

Cover and cook for an additional 2 minutes.

After 2 minutes, remove the lid and check the consistency.

Prepare for presentation, suggesting to serve with a fried egg on top and optionally rice or fried plantain.

Equipment Needed

Spice Level:

Dietary