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Pisto with
Zucchini
from: Aitzol
Ezeiza - San Sebastian, Spain
- 2 zucchini
- 2 red pepper
- 1 k. tomatoes
- 1/2 k. onions
- 1/2 k. eggplants
- sweet paprika
- soft olive oil or sunflower oil
- salt
Roast the peppers in the oven (this may take much time, and that's
why I often use the extraordinary piquillo red peppers that are sold
in flakes roasted in a firewood oven with garlic).
Fry the chopped onions in a big frying pan with oil.
Dice the eggplants and the zucchini and add them when the onion
browns.
Season with paprika and fry it all slowly.
Meanwhile, peel the tomatoes (cut a cross in them and submerge
them in boiling water to peel them easily) and cut them up.
We'll put them in the frying pan some minutes after we added the
eggplant.
Then, add the peppers peeled and chopped, salt to taste and let
it cook until all the ingredients are tender enough.
I like to season it with basil and marjoram.
It goes well with TVP (texturized vegetable protein) and itīs perfect
with pasta.
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