Ingredients with Measurements:
- 2 large eggplants, diced
- 2 red bell peppers, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 4 ripe tomatoes, diced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the diced onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the diced eggplant and red bell peppers to the skillet and stir to combine.
4. Season the vegetables with salt, black pepper, smoked paprika, and cumin, and stir to coat evenly.
5. Cover the skillet and cook the vegetables for 10-15 minutes, stirring occasionally, until they are tender and slightly caramelized.
6. Add the diced tomatoes to the skillet and stir to combine.
7. Cover the skillet and cook the mixture for an additional 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is thick and stew-like.
8. Remove the skillet from the heat and stir in the chopped fresh parsley.
9. Serve the pisto con berenjenas hot or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 7g
Substitutions for ingredients:
- Yellow or orange bell peppers can be substituted for the red bell peppers.
- Fresh oregano or basil can be substituted for the parsley.
Variations:
- Add diced zucchini or yellow squash to the skillet for a more colorful and varied dish.
- Top the pisto con berenjenas with crumbled feta cheese or grated Parmesan cheese before serving.
- Serve the pisto con berenjenas as a side dish with grilled chicken or fish.
Tips and Tricks:
- Be sure to dice the vegetables into evenly sized pieces so they cook evenly.
- Don't be afraid to let the vegetables caramelize slightly - this will add depth of flavor to the dish.
- If the mixture seems too dry, add a splash of water or vegetable broth to the skillet.
Storage Instructions:
- Store leftover pisto con berenjenas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pisto con berenjenas in a skillet over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the pisto con berenjenas in individual bowls or on a large platter for family-style serving.
- Garnish the dish with additional chopped fresh parsley or a drizzle of olive oil.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
- Grated Parmesan cheese
- Drizzle of olive oil
Pairings:
- Serve the pisto con berenjenas with a crusty baguette or other bread for dipping.
- Pair the dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Grilled chicken or fish
- Roasted potatoes or sweet potatoes
- Steamed rice or quinoa
Troubleshooting Advice:
- If the vegetables are sticking to the skillet, add a bit more olive oil or a splash of water to the skillet to prevent burning.
- If the mixture seems too watery, remove the lid from the skillet and let the excess liquid evaporate.
Food Safety Advice:
- Be sure to wash all vegetables thoroughly before using them in the recipe.
- Store leftover pisto con berenjenas in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
- Pisto con berenjenas is a traditional Spanish dish that originated in the region of Andalusia. It is similar to the French dish ratatouille and the Italian dish caponata.
Flavor Profiles:
- The dish has a rich, smoky flavor from the smoked paprika and cumin, and a slightly sweet flavor from the caramelized vegetables.
Serving Suggestions:
- Serve the pisto con berenjenas as a vegetarian main dish or as a side dish with grilled meat or fish.
- The dish can also be served as a topping for crostini or bruschetta.
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Region: Spanish