RECIPE MAGIC!

SPANISH PISTO CASERO

Pisto Casero is a comforting Spanish ratatouille (stew) that defines the essence of fall cooking. Its rich, savoury taste comes from a bounty of market vegetables and beautiful EVOO aromatics. If you haven't stocked your pantry with Garlic, Thyme, Rosemary and Oregano, this is the time to make your infused EVOOs shine. Pisto is an ideal dish that can be served as a side dish, a main course topped with a fried egg, or even as a topping for toast and crusty bread at lunch.

INGREDIENTS:
3 small yellow or green zucchini, diced
2 medium red bell peppers, trimmed and diced
2 medium green bell peppers, trimmed and diced
4 medium onions, peeled, trimmed and finely diced
3 small purple eggplants peeled and finely diced
6 medium ripe tomatoes, diced
1 tbsp Garlic EVOO
1 tbsp Thyme EVOO 
1 tbsp Rosemary EVOO
1 tbsp Oregano EVOO 
1 tsp ground cumin
1 tsp granulated white sugar or 1 tbsp honey or brown sugar
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Optional: 1 tbsp Cayenne EVOO, more or less for spicy Pisto

DIRECTIONS:
Heat all EVOOs, excluding Cayenne, in a large pan over medium heat. Dice vegetables into small, uniform pieces, roughly 1/4-1/2 inch in size. Add onions and sauté until soft. Add eggplant and cook for 5 minutes. Add zucchini and peppers, cook for another 5 minutes. Add tomatoes, sugar, salt, and pepper. Simmer for 20-25 minutes until vegetables are tender and the mixture thickens. Add Cayenne EVOO if using and stir to combine. Adjust seasoning if needed. Serve hot or at room temperature. Have extra EVOOs on hand for drizzling.