Pisto Manchego


2 zucchini, chopped

1 eggplant (1 lb), diced into 1/2-inch cubes

1 tsp salt, divided

2 tbsp olive oil

1 pkg (6 oz) Campofrio Chorizo nuggets, halved

1 onion, chopped

2 cloves garlic, minced

1 red pepper, diced

2 tsp smoked paprika

1 tsp cumin

1 can (28 oz) diced tomatoes

2 tsp lemon juice

2 tbsp fresh parsley

Crusty bread


Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Serves: 6


Sprinkle zucchini and eggplant with half of the salt. Let stand in colander in sink for 30 minutes.


Heat olive oil in saucepan set over medium-high heat; sauté Chorizo, onion and garlic for 3 minutes. Add red pepper, zucchini and eggplant. Sprinkle with remaining salt, smoked paprika and cumin; sauté for 5 minutes.


Add tomatoes and 1/2 cup water; bring to boil. Reduce heat to low; simmer for about 30 minutes or until thickened and saucy. Stir in lemon juice and sprinkle with parsley. Serve with crusty bread.


Tip: Spoon over pasta or Spanish-style rice instead of serving with crusty bread if desired.