Alboronía

It is a stew of Andalusian origin, specifically from the gypsy cuisine, which resembles the French ratatouille or the ratatouille from La Mancha. It is prepared with vegetables such as eggplants, zucchini, peppers, onions, tomatoes and sometimes squash, which are cut into pieces and slowly cooked in olive oil until tender and well blended. The dish is seasoned with salt, pepper and herbs such as parsley or basil. Alboronía can be served hot or at room temperature, and is enjoyed as a side dish, vegetarian main course or tapa, often accompanied by bread.