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5 from 1 vote

Pisto de Berenjena {Roasted Eggplant and Summer Vegetables}

This combination of summer vegetables is common all over the Mediterranean
Prep Time20 minutes
Cook Time50 minutes
Course: Side Dish, Tapas
Cuisine: Mediterranean, Spanish
Servings: 6 servings
Author: LydiaF

Ingredients

  • 1 medium eggplant
  • 2 medium zucchini or one large
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • olive oil
  • 1 cup of your favorite tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoky paprika
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • Preheat the oven to 450°F/230°C
  • Cut all the vegetables into bite sized pieces.
  • Toss them with a generous amount of olive oil and a sprinkling of salt.
  • Transfer the veggies to baking sheets and roast until softened, about 30 minutes.
  • In the bottom of a large casserole dish mix the tomato sauce with the cumin, smoky paprika, oregano and salt and pepper.
  • Carefully spoon the veggies into the casserole and stir to combine with the tomato sauce.
  • Return to the oven and bake for another 15 - 20 minutes.