Pisto Manchego

Ingredients and Weight:

• 1 red bell pepper, diced (1 cup)
• 1 green bell pepper, diced (1 cup)
• 1 large onion, chopped (1 cup)
• 1 zucchini, diced (1 cup)
• 1 eggplant, diced (1 cup)
• 1 (15-ounce) can of diced tomatoes
• 1 (15-ounce) can of tomato sauce
• 1 cup dry white wine
• 1/2 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add red and green bell peppers and cook for 5 minutes more.
4. Stir in zucchini and eggplant. Cook for 5 minutes until slightly tender.
5. Add white wine and cook until reduced by half.
6. Stir in diced tomatoes, tomato sauce, and parsley.
7. Season with salt and pepper to taste.
8. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender and the sauce has thickened.

Nutritional Information:

• Calories: 130
• Fat: 7g
• Carbohydrates: 18g
• Protein: 3g

Dish Characteristics:

• Flavorful and hearty
• Perfect as a main dish with crusty bread or rice
• Can be served warm or cold

User Comments:

• "This is a delicious and easy-to-make dish. The flavors are well-balanced and the vegetables are cooked to perfection."
• "I served this with a side of grilled chicken and it was a hit with my guests."
• "I love the smoky flavor of the roasted vegetables in this dish."

Special Precautions and Tips:

• Be sure to use a good quality olive oil for the best flavor.
• If you don't have dry white wine, you can substitute chicken broth.
• Serve with a side of crusty bread or rice to soak up the delicious sauce.