“This dish is based on a Spanish recipe called Alboronía. You might not have heard of it. It’s not a new dish; actually, it’s been around for hundreds of years. This is a very simple dish made using fresh, readily available veggies. If you service it with rice, you’ll have a fabulous meal.”
green bell pepper
red bell pepper
Chop up the onion and bell peppers. Wash and dice the eggplant and zucchini.
Cook the zucchini and eggplant in a pan of boiling water. 5 minutes should be enough. Drain and set aside for later.
In a skillet with a little hot oil, lightly fry the onion and bell peppers over medium heat.
When the vegetables have softened, add the finely chopped tomatoes. Cook for 4–5 minutes.
Add the eggplant and zucchini to the skillet. Season with a small sprinkling of salt and the sweet paprika. Cook over low heat until the vegetables are tender. Serve on plates.
Tips & Tricks
If you have large tomatoes, just use one.
Serve with a portion of rice. It’s a delicious combination.