From craving to table
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add onion and bell peppers; sauté for 5 minutes until softened.
- 3
Stir in garlic and cook for 1 minute.
- 4
Add eggplant and zucchini; cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
- 5
Stir in chopped tomatoes, smoked paprika, salt, and pepper.
- 6
Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until vegetables are tender and mixture is saucy.
- 7
Taste and adjust seasoning as needed.
- 8
Optional: In a separate pan, fry eggs to your liking.
- 9
Serve Pisto hot, topped with a fried egg and a sprinkle of fresh parsley.