3 small zucchinis, diced
2 medium red bell peppers, diced
2 medium green bell peppers, diced
2 large Spanish onions, diced
3 small purple eggplants, peeled & diced
5 cloves garlic, diced
pinch of thyme, rosemary & oregano
1 tsp cumin
1 tsp sugar (substitute honey or brown sugar)
salt and pepper, to taste
ET Cornicabra EVOO
fried eggs, optional
Manchego cheese, shredded, optional
Peel and dice vegetables as indicated. Layer eggplant on paper towels, then sprinkle with kosher salt. Let sit at least 10 minutes. Put two different frying pans on medium heat and add a splash of ET Cornicabra EVOO in each. Add the diced onions to one of the pans, with a pinch of salt. Sauté over a medium-low heat until they start to turn transparent, then cover the pan and allow them to poach (do not let them overcook to brown). Once fully cooked, transfer to a large bowl.
In the meantime, add the peppers to the other pan and sauté over a medium high heat until starting to brown. Lower to medium and cover for about 10 minutes. Once cooked through, add to the bowl with the onions. Rinse the salt off the eggplant in a mesh strainer. Cook the zucchini and eggplant, in separate pans, following the same steps as the peppers. You want to start cooking them on medium high, and then lower the heat once they start to brown and cover until tender (stir a bit while they’re cooking to avoid sticking to the pan). Then, add to the other vegetables, and mixing to make all the flavors combine. Add all the spices to the bowl of vegetables and mix well.
Next, add a bit more EVOO to one of the pans, if necessary, and add the diced garlic. Sauté over medium heat until starting to fry. Then add the peeled and diced tomato to the pan. Cook over a medium low heat for about 20 minutes, stirring frequently, until you have tomato sauce. Add the sugar and adjust for salt. Now, in a large frying pan, mix the previously cooked veggies with the tomato sauce. Mix everything well and cook for 10 minutes over medium heat. Adjust for salt and spices and enjoy!