Spanish Vegetable Stew with Eggplant
Submitted by Nicolette
A simple Spanish vegetable stew of eggplant, tomatoes, green peppers, and onions simmered in olive oil with paprika and cayenne. Vegan, naturally gluten-free, and done in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is pisto’s laid-back cousin. Chunky, rustic, and bursting with the flavors of a Spanish summer garden.
Eggplant, green peppers, tomatoes, and onions get sautéed in a generous pour of olive oil, then simmered together with paprika and a whisper of cayenne until the vegetables soften but still hold their shape.
No fuss, no long ingredient lists. Just good vegetables cooked simply and well.
Serve it as a main with crusty bread, or spoon it alongside grilled fish or roasted chicken as a side.
Kitchen Tips
- Cut all the vegetables to roughly the same size so they cook evenly in the 15-minute simmer.
- Don’t be shy with the olive oil. It’s doing most of the flavor work here and keeps the eggplant from getting dry.
- If the stew looks too dry during cooking, add water a splash at a time. The tomatoes should release enough liquid, but it depends on the season.
Ingredients
Directions
In a heavy skillet, heat oil and sauté onions.
Add other ingredients, stirring well so that they are coated with the oil.
Cover and simmer for 15 minutes or until the peppers are cooked but firm.
Add water if the casserole is too dry.
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