Pisto (Spanish Vegetable Stir-Fry) - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
4 large tomatoes, coarsely chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
salt & pepper
1/4 cup water

Preparation

Heat the oil & garlic in a large frying pan over medium heat.
Saute the potatoes for 8-10 minutes or until lightly browned.
Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.