Pisto Manchego | Just A Pinch Recipes

Ingredients

• 4 cup(s) eggplant, ends removed and cubed
• 1 tablespoon(s) ground himalayan sea salt, or as needed
• 3 tablespoon(s) olive oil
• 2 cup(s) onions, coarsely diced
• 1 cup(s) red peppers, coarsely diced
• 1 cup(s) green peppers (substitute poblano), coarsely diced
• 4 can(s) zucchini, coarsely diced
• 1 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 4 large cloves garlic, pressed
• 1/2 teaspoon(s) red chili flakes
• 1 can(s) (28 oz.) crushed tomatoes
• 1/2 tablespoon(s) vinagre de jerez (substitute regular sherry vinegar)
• 1/2 tablespoon(s) granulated sugar, or more to taste
• 1/2 tablespoon(s) dried rosemary, chopped
• 1 teaspoon(s) dried thyme leaves
• 1/2 teaspoon(s) smoked paprika
• 1 tablespoon(s) fresh chopped parsley, for garnish