Pisto Manchego With Toasted Bread Recipe

• 3 medium eggplants, diced
• 4 tomatoes, diced
• 6 red bell peppers, diced
• 2 red onions, diced
• 1/2 cup plus 3 tablespoons extra virgin olive oil
• Salt
• Pepper
• 1 baguette, cut into 3/4 inch rounds.
• 2 tablespoons olive oil

1. In a large saucepan, heat 3 tablespoons olive oil over medium high heat. Add onions and eggplant and saute until onion is translucent, about 8 minutes. Add red peppers and saute for another five minutes.
2. Add tomatoes and lower heat to medium low. Cover and cook until vegetables are soft, about 20 minutes.
3. Stir in 1/2 cup olive oil and season with salt and pepper.
4. Preheat oven to 375u0b0F. Lay baguette rounds across a baking sheet in a single layer and sprinkle with olive oil. Bake until golden, about 6 minutes.
5. Serve pisto warm or at room temperature with toasts alongside.

eggplants, tomatoes, red bell peppers, red onions, extra virgin olive oil, salt, pepper, baguette, olive oil

Taken from www.seriouseats.com/recipes/2011/06/pisto-manchego-with-toasted-bread-recipe.html (may not work)