How to make PISTO MANCHEGO

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and garlic, sauté until translucent.

Stir in the diced eggplant and cook for about 5 minutes until softened.

Add the diced zucchini and bell peppers, cooking for another 5-7 minutes.

Mix in the chopped tomatoes, salt, black pepper, paprika, and cumin.

Reduce heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.

Once the vegetables are tender and the mixture is thickened, remove from heat.

Stir in the fresh parsley before serving.

Serve warm as a side dish or over rice.

Equipment Needed

Spice Level:

Dietary