Pisto Manchego (Vegetable Stew)

Fall just showed up, sadly we have to give up the fresh and easy making recipes to start cooking filling dishes to face the chilly weather. I was not a fan of this dish when I was a child, but my grandma was, beside it is a typical recipe from her hometown,  so Pisto was a must on our table. Fortunately, I learned to appreciate when I grew up.

This is a healthy dish, made just using veggies, so it is a perfect deal for vegetarians and people on a diet. The egg is optional.

Ingredients for 4 people:

-1 Big Onion.

-1 Green Bell Pepper.

-1 Red Bell Pepper.

-1 Zucchini.

-2 Garlic Cloves.

-400 gr (14 Oz.) Tomato Puree.

-1 Splash of White Wine.

-1 Egg.

-Paprika.

-Spanish Olive Oil.

-Salt.

Dice all the veggies, starting with the onion. Meanwhile pour the olive oil in a deep pan with low heat to let the oil get warm. Dice the pepper removing the seeds, the garlic and the zucchini with its peel. First saute the onion on medium heat till it is soft and translucent. Add the peppers and the garlic, now on low heat till they are soft and finally the zucchini. When everything is tender, remove the excess water and oil and add the white wine and the tomato puree (this can be canned or homemade). Increase the heat to evaporate the alcohol, after a couple of minutes lower the heat and let it boil till the sauce gets reduced. Leave it more or less thick and salted to your liking. Add a fried or poached egg on top if you want. I highly recommend it. 

EAT YOUR VEGGIES!!