Pisto Manchego
Ingredients:
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
Directions:
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.