Pisto A La Riojana Recipe
Summary
Ingredients
| Tomatoes | 3 Large | |
| Green pepper | 1 Medium | |
| Eggplants | 2 Medium | |
| Garlic | 2 Clove (10 gm) | |
| Red peppers | 2 Medium | |
| Olive oil | 3 Tablespoon | |
| Onions | 2 Medium | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 238 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.8%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 117.8 mg4.9%
Total Carbohydrates 32 g10.5%
Dietary Fiber 11.4 g45.5%
Sugars 15.7 g
Protein 5 g10.4%
Vitamin A 66.1% Vitamin C 234.1%
Calcium 6.6% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
When the onions are soft (but; not browned), add peppers, peeled, seeded, and cut in thin slices.
Five minutes later, add tomatoes, peeled and chopped, with eggplants, diced, but not peeled.
Season with salt and pepper and cook, covered, on slow flame until peppers are very tender.
Good reheated.
Chef
