Traditional Spanish Pisto

4 servings

prepSpread diced eggplant on paper towels, sprinkle with kosher salt, let sit 10 min, rinse and drain well
3 small zucchini, finely diced		Sauté zucchini & eggplant until tender	Combine all, cook 10 min, season & serve
2 medium red bell peppers, finely diced	Sauté peppers until browned, then steam
2 medium green bell peppers, finely diced
4 medium onions, finely diced	Heat oil, sauté onions until transparent
3 small purple eggplants, peeled and finely diced
5 cloves garlic, minced	Sauté garlic & cayenne, add tomatoes, 20 min
2 pounds / 900 g ripe tomatoes, peeled and finely diced
1 small sprig fresh thyme	Mix in herbs and spices
1 small sprig fresh rosemary
1 small sprig fresh oregano
1 tsp ground cumin
1 tsp granulated white sugar
salt and pepper to taste
2–3 dried cayenne peppers
extra virgin olive oil for sautéing

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