Pisto

FREE RECIPE PREVIEW

Ingredients — preview

• 1 each zucchini diced
• 1/2 each red bell pepper diced
• 1/2 each green bell pepper diced
• 1 each onion diced
• 1 small purple eggplants peeled and diced
• 1/2 pound of ripe tomatoes peeled and diced
• 5 cloves of garlic diced

Preparation — preview

1. Dice the vegetables as indicated, and layer the eggplant on paper towels then sprinkle with kosher salt. Let them sit at least 10 minutes.
   Put two different frying pans on a medium heat and add a splash of olive oil to each.
2. Add the diced onions to one of the pans, with a pinch of salt. Sauté over a medium-low heat until they start to turn transparent, then cover the pan and allow them to poach (you don't want them to brown). Once fully cooked, reserve in a large bowl.
3. In the meantime, add the peppers to the other pan and sauté over a medium high heat until starting to brown. Lower to medium and cover for about 10 minutes. Once cooked through reserve along with the onions.