Andalusian Alboronía
Andalusian stew of pumpkin, eggplant, pepper and tomato with cumin and a sweet touch. A summer Andalusian legacy.
- Total
- 60 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- winter squash1 lb
- eggplant1
- green bell pepper2
- tomato3
- onion1
- garlic clove2
- cumin1 tsp
- sweet paprika1 tsp
- olive oil5 tbsp
- salt1 tsp
Method
- 1
Dice the pumpkin, eggplant, green pepper, onion and tomato.
- 2
Sweat the chopped onion and garlic in the olive oil 8 minutes.
- 3
Add the pepper and eggplant and cook 10 minutes.
- 4
Add the pumpkin, tomato, cumin and sweet paprika, salt and cook covered 20 minutes over low heat, until everything is silky.
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