Pisto (Spanish Vegetable Stew)

Ingredients:

- 1/4 cup extra virgin olive oil
- 1 medium onion, diced (see note 1)
- 1 red bell pepper, diced
- 1 green bell pepper, cubanelle, Italian sweet pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 4 garlic cloves, finely chopped or sliced
- 15.5oz tomato passata or crushed tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried fresh rosemary
- 1/2 tsp dried oregano
- 1/4 tsp-1/2 tsp red chili flakes
- salt, to taste
- peppe,r to taste
- sugar, optional to taste (see note 2)

Preparation:

- Heat the olive oil in a large pot over medium heat. - Add diced onion to the pot and sautee until it becomes translucent. Add the green and red bell peppers and garlic to the pot and continue to sauté for another 5 minutes.
- Add zucchini and eggplant to the pot. Stir well and continue to cook for about 10 minutes, or until the vegetables start to soften.
- Stir in the tomato passate or crushed tomatoes along with herbs, salt, pepper, and red chili flakes.
- Lower the heat and let the mixture simmer, covered, for about 35-45 minutes, or until all the vegetables are soft and the flavors have melded together. Stir occasionally to prevent the vegetables from sticking to the pot. Taste and season for salt or sugar.
- Serve pisto warm. It can be served as a main dish, side dish, or tapa. You can add a fried egg on top of each serving.

Notes
- Cut all the vegetables into small cubes of similar size.
- You can use sugar to reduce the acidity or tang of tomatoes. Skip it of you have sweet tomatoes or tomato passata.

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