Pisto Manchego is a Spanish version of ratatouille, a flavorful and versatile vegetable stew. Fresh and ripe vegetables are what give this stew such a deep and refreshing flavor.
We have enjoyed Pisto Manchego as one of the dishes for the tapas night or as a breakfast dish with a fried egg and Manchego cheese over it.
1 medium Spanish onion, diced
3 garlic cloves, minced
½ yellow bell pepper, diced
½ green bell pepper, diced
1 zucchini, cut into ½-inch pieces
1 small eggplant, cut into ½-inch pieces
½ cup dry white wine
2 large ripe tomatoes, diced
salt and pepper
red crushed pepper flakes, optional
1 teaspoon sherry vinegar
1/3 cup finely chopped parsley
grated Manchego cheese, optional
Step 1: In a large skillet, heat olive oil over medium heat and add onion and garlic. Cook until onions are translucent about 8 minutes or less. Stir frequently to avoid garlic burning.
Step 2: Add the bell peppers, zucchini, and eggplant cook for approximately 5 minutes. Sprinkle salt and pepper over vegetables, stir and add the white wine. Cook until white wine is reduced to half.
Step 3: Reduce the heat to low, add diced tomatoes and red pepper flakes if using them and simmer for 20-30 minutes until most of the juice has evaporated.
Step 4: Add vinegar and parsley and stir everything together. Serve with crusty bread and Manchego cheese. Or with an egg on top.
Step 5. Bon Appétit!