Pisto Manchego with Toasted Bread

Ingredients

• 3 medium eggplants, diced
• 4 tomatoes, diced
• 6 red bell peppers, diced
• 2 red onions, diced
• 1/2 cup plus 3 tablespoons extra virgin olive oil
• Salt
• Pepper
• For toasts:
• 1 baguette, cut into 3/4 inch rounds.
• 2 tablespoons olive oil

Directions

1. To make the pisto, warm 3 tablespoons olive oil in a large saucepan over medium high heat. Add the onions and eggplant, then cook, stirring occasionally, until the onions turn translucent, about 8 minutes. Stir in the red peppers and continue cooking for another 5 minutes. Add the tomatoes, reduce the heat to medium low, cover the pan, and cook until the vegetables are tender, about 20 minutes. Stir in 1/2 cup olive oil, then season with salt and pepper.
2. To make the toasts, heat the oven to 375 degrees F. Arrange the baguette rounds on a baking sheet in one layer and drizzle them with olive oil. Bake until they turn golden, about 6 minutes. Serve the pisto warm or at room temperature, with the toasts on the side.