Spanish Baked Pisto Manchego | Roasted Vegetable Bake

Preheat the oven to 200 °C (180 °C fan). Wash the vegetables. Core and seed the red bell pepper and green pepper, then cut them into approx. 2 cm cubes. Cut the eggplant and zucchini into similar-sized cubes. Peel and finely chop the onion, and crush or grate the garlic cloves.

Heat 30 ml of extra virgin olive oil in a deep skillet. Add the chopped onion and sauté over medium heat for 4-5 minutes until translucent and soft. Stir in the minced garlic, smoked paprika, and ground cumin, then toast for half a minute until fragrant.

Add the diced eggplant, bell pepper, and zucchini to the onion base. Drizzle with the remaining 20 ml of olive oil, season with fine salt and freshly ground black pepper. Toss together and fry over lively heat for about 6-8 minutes so the vegetables brown slightly. Then pour in the canned chopped tomatoes and simmer together for 3 minutes.