How To Make "Pisto" Spanish Ratatouille

This vegan alternatives is savored by all, as a tapa, nice, a side meal to meats, or maybe with a fried egg on top. Pisto is an incredibly Spanish dish and among those that every person makes in a different way.

It's an easy, simple meal that is extremely simple and absolutely tasty. It's a Spanish ratatouille of tomatoes, spice up, zucchini, onions, garlic, and undoubtedly, olive oil. Spaniards consume pisto by itself or alongside fried eggs, pork or meat, and constantly with a favorable piece of white bread, since there are few things much better than dipping your bread into that wonderful tomato sauce combined with the taste of the peppers.
The flavorsome challengers of extreme roasted flavours makes this a delicious dish. In case you're consuming tapas design, it's likewise great served as a tapa de pisto.
Ingredients:
• 1 eggplant, cut into small cubes
• 1 zucchini, cut into small cubes
• 4 large tomatoes, coarsely chopped
• 1⁄2 teaspoon paprika
• 1⁄3 cup extra virgin olive oil
• 1 garlic clove, minced
• 2 medium potatoes, peeled & cut into cubes
• 1 large onion, finely chopped
• 1 red bell pepper, seeded & cut into chunks
• 1 green bell pepper, seeded & cut into chunks
• 1⁄2 teaspoon cumin
• Salt & pepper
• 1⁄4 cup water

Instructions:
1. Heat up the oil & garlic in a big fry pan over medium heat.
2. Saute the potatoes for 8-10 mins or till gently browned.
3. Include the onion & bell peppers and cook for 8-10 extra mins, or till the onion is gently browned.
4. Include the zucchini & eggplant & cook for extra 5 mins then include the tomatoes.
5. Season with the spices, gather the water, & cook for 10-15 mins more or up until all the veggies are soft.