Pisto Manchego (Spanish-Style Simmered Vegetables) – Small Pantry Recipes

Ingredients

• 1 medium zucchini (stem and seeds discarded, cut into ½-inch pieces)
• Kosher salt and black pepper
• 1/2 cup extra-virgin olive oil (divided)
• 2 medium Japanese eggplants ((about 1 pound), peeled and cut into 1-inch chunks; See Notes)
• 1 large onion (any color, quartered and thinly sliced crosswise)
• 2 bell peppers (any color, cored and cut into 1⁄2-inch chunks)
• 1 tablespoon tomato paste
• 8 medium garlic cloves (thinly sliced)
• 3/4 teaspoons ground cumin
• 1½ teaspoons dried oregano
• 1 large heirloom tomato (cored and cut into ½-inch chunks or smaller)
• 1/4 cup chopped parsley leaves
• Manchego cheese (shaved)
• Extra-virgin olive oil (use your Good Stuff!)