Bacalao a la Vizcaína Vegetariano

Bacalao a la Vizcaína Vegetariano is a delightful vegetarian version of the traditional Basque dish, featuring hearty ingredients simmered in a rich, smoky red pepper sauce. This flavorful dish captures the essence of Spanish cuisine while being entirely plant-based.

Ingredients

• Spanish eggplant - 200 grams
• Red bell pepper - 1 medium
• Green bell pepper - 1 medium
• Garlic - 2 cloves
• Onion - 1 medium
• Olive oil - 3 tablespoons
• Tomato puree - 200 grams
• Smoked paprika - 1 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Begin by dicing the eggplant, red bell pepper, and green bell pepper into bite-sized pieces.
2. Finely chop the garlic and onion.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
4. Add the diced eggplant and bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the tomato puree, smoked paprika, bay leaf, salt, and black pepper. Mix well to combine all the ingredients.
6. Cover the skillet and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
7. Remove the bay leaf and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 270
• Protein: 5 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 140 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from bell peppers and eggplant, supporting overall health.

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