Pisto Manchego (Slow-Cooked Vegetables with Tomato and Peppers)

• 5 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 1 large Red pepper
• 1 large Green pepper
• 1 large Aubergine
• 2 medium Courgette
• 2 tsp Sweet paprika
• 800 g Tomato, very ripe

1. Warm the olive oil in a large frying pan over a medium heat. Finely chop the onion, add it with a pinch of the salt, and cook for 8 to 10 minutes until soft and translucent.
2. Slice the garlic, then add it to the pan and cook for 1 minute until fragrant. Cut the peppers into small pieces, add them in, and cook for 8 to 10 minutes, stirring often, until they begin to soften.
3. Cut the aubergine and courgette into small pieces. Add the aubergine with another pinch of salt and cook for 6 to 8 minutes, then add the courgette and cook for 5 minutes more until the vegetables are glossy and starting to collapse.
4. Grate the tomatoes on the coarse side of a grater (or crush them well with your hands) and stir them into the pan. Stir in the sweet paprika and the remaining salt, then bring to a gentle simmer.
5. Reduce the heat to low and cook, uncovered, for 18 to 20 minutes, stirring every few minutes, until thick, jammy and concentrated. Taste and adjust with a little more salt if needed, then serve warm or at room temperature.

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