Pisto with Zucchini recipe (Side Dish)
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.
ItΒ΄s perfect with pasta.
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