Pisto (Spanish Vegetable Stew)

Ingredients

• 1/2 cup olive oil
• 1 large yellow onion, finely chopped (2 1/2 cups)
• 3 garlic cloves, minced (about 2 teaspoons)
• 1 green bell pepper or 3 small Italian sweet peppers, finely chopped (1 1/4 cups)
• 1 red bell pepper, finely chopped (1 1/4 cups)
• 1 large eggplant, peeled and finely chopped (3 cups)
• 1 1/2 teaspoons kosher salt
• 1 large zucchini, peeled and finely chopped (1 1/2 cups)
• 5 whole peeled canned plum tomatoes, cut into bite-size pieces (1 1/2 cups)
• 2 tablespoons sherry vinegar
• 1 tablespoon fresh marjoram
• 1/2 teaspoon black pepper
• Chopped fresh parsley, for garnish
• Fried diced potatoes (optional) and fried eggs, for serving

Steps

1. Heat olive oil in a large skillet over medium. Stir in onion; cook, stirring occasionally, until translucent, 5 to 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in bell peppers; cook, stirring occasionally, 2 minutes. Add eggplant and salt; cook, stirring often, until eggplant releases liquid, 2 to 3 minutes. Add zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in tomatoes, vinegar, marjoram, and black pepper. Reduce heat to medium-low; cook mixture, stirring occasionally, until flavors meld and vegetables are soft, 25 to 30 minutes.
2. Remove skillet from heat, and let cool slightly, about 5 minutes. Sprinkle pisto with parsley; and serve with fried diced potatoes (if using) and fried eggs.