Pisto Manchego

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 2 onions, white
• 2 garlic cloves
• 5 tomatoes
• 2 red bell peppers
• 2 zucchinis
• 2 eggplant(s)
• 3 sprigs rosemary
• 1 bunch of thyme
• 2 tbsp olive oil
• 3 tbsp tomato paste
• Salt
• pepper
• Paprika powder, smoked
• 200 ml vegetable stock
• 2 tbsp vegetable cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spanish vegetable dish

Boil the potatoes in salted water for about 20 minutes, peel, and let cool. Peel the onions and garlic and finely dice. Score the tomatoes, blanch briefly in boiling water, skin, and dice. Quarter the peppers, remove the cores. Wash the peppers, and dice them. Wash and dice the zucchini and eggplant. Pluck the rosemary needles and thyme leaves from the sprigs and finely chop them. Heat the olive oil in a wide saucepan. Sauté the onions and garlic. Add the zucchini, peppers, eggplant, and tomatoes and sauté for about 4-6 minutes, stirring constantly. Add the herbs and tomato paste and fry briefly. Season with salt, pepper, and smoked paprika. Pour in the vegetable stock and simmer the vegetables at a lower heat for 15-20 minutes until soft. The liquid should reduce slightly, but not completely. Meanwhile, cut the potatoes into bite-sized pieces and fry them in hot vegetable cream, turning them gently so they crisp up but don’t fall apart. Season with salt and pepper, and serve with the remaining vegetables. 230 kcal per serving.