45 minutes
A traditional Spanish dish made with a variety of sautéed garden vegetables, highlighting the flavors of onions, bell peppers, zucchini, tomatoes, and eggplant.
Onions, coarsely chopped
0 lb
cups
Bell Pepper, cored, seeded, and cut into ½-inch cubes
each
Green Bell Peppers, cored, seeded, and cut into ½-inch cubes
each
Zucchini, cut into ½-inch cubes
each
to taste
to taste
Tomatoes, peeled and diced
0 lb
Sugar, to taste
teaspoons
Eggplant, cut into ½-inch cubes
0 lb
1. Cook the Onions
In a large skillet or paella pan, heat ⅓ cup of olive oil over medium-low heat and add the coarsely chopped onions. Cook them until they become soft and translucent.
2. Add the Bell Peppers
Once the onions are ready, add the bell peppers to the same skillet. Continue to cook over medium-low heat until the peppers are softened.
3. Add the Zucchini
Next, add the zucchini to the skillet, seasoning with a pinch of salt and pepper. Cook until the zucchini pieces are tender.
4. Add the Tomatoes and Sugar
Now, it's time to add the diced tomatoes and sugar. Continue cooking over medium-low heat until the liquid from the tomatoes evaporates.
5. Cook the Eggplants
While the tomatoes are cooking down, take another large skillet and heat the remaining ⅓ cup of olive oil over high heat. Add the eggplant cubes and fry them until they are well cooked and soft, with a golden brown color.
6. Combine and Serve
Once the eggplants are cooked, drain them on paper towels to remove any excess oil. Then, add the drained eggplants to the skillet with the other vegetables. Stir everything together and let it cook for a couple of minutes to allow the flavors to meld.
Add chunks of chorizo, diced chicken, or shrimp at the same time as the garlic and onions for a protein-packed meal. Alternatively, fold in cooked white beans or chickpeas at the end for a vegetarian protein boost.
Introduce spices like cumin, coriander, and cinnamon. Add diced sweet potatoes and raisins, and serve over couscous garnished with toasted almonds and fresh cilantro.
Cook with a mixture of turmeric, cumin, coriander, and garam masala. Add cauliflower and peas, and perhaps a splash of cream or coconut milk. Serve with naan bread or over basmati rice.
Swap Spanish paprika for Italian herbs like oregano and basil. Add eggplant and capers, and replace yellow squash with more zucchini. Serve over polenta or with crusty bread.
Use herbes de Provence instead of Spanish paprika, and add artichoke hearts and black olives. Serve as a side dish to grilled fish or chicken.
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