Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!
1 Walla Walla sweet onion
¼ cup olive oil
2 tablespoons minced garlic
1 tablespoon mashed roasted garlic
2 Basque peppers, seeded and diced
1 small zucchini, diced
½ cup dry white wine
2-3 heirloom tomatoes (about 3 cups), diced
1 tablespoon sherry vinegar
2 tablespoons freshly-chopped parsley leaves
¼ cup Manchego cheese, finely grated
1. In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
2. Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.