Discover the vibrant flavors of Spain with our Pisto Manchego, a delightful Spanish ratatouille that will transport your taste buds straight to the sun-kissed Mediterranean! This colorful medley of fresh vegetables, including eggplant, zucchini, and bell peppers, is not only a feast for the eyes but also a wholesome and satisfying dish that captures the essence of Spanish cuisine. Whether you’re looking for a hearty side dish or a light main course, this recipe is sure to impress your family and friends. Get ready to savor the rich, savory goodness of Pisto Manchego—your next culinary adventure awaits!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing and cutting them into uniform small dice: eggplant, zucchini, red and green bell peppers, tomatoes, and onion. Mince the garlic cloves finely.
- Heat a large, heavy-bottomed skillet or traditional Spanish cazuela over medium heat. Add a generous drizzle of olive oil to coat the bottom of the pan.
- Begin by sautéing the chopped onions until they become translucent and slightly golden, approximately 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add the diced bell peppers and cook for 3-4 minutes, stirring occasionally to ensure even cooking and prevent sticking.
- Next, introduce the diced eggplant and zucchini to the pan. Continue cooking and stirring, allowing the vegetables to soften and release their natural moisture.
- Add chopped tomatoes and season the mixture with salt and pepper. Reduce heat to low-medium and let the vegetables simmer, stirring occasionally.
- Cook the pisto for approximately 20-25 minutes, allowing the vegetables to break down and create a rich, slightly thick sauce. The vegetables should be tender but not mushy.
- Taste and adjust seasoning as needed. If desired, drizzle with a little extra virgin olive oil before serving.
- Serve hot or at room temperature, optionally topped with shredded Manchego cheese and accompanied by crusty bread or as a side dish.
Tips
- Use Fresh Ingredients: The key to a delicious Pisto Manchego is using the freshest vegetables you can find. Visit your local farmer's market for the best selection!
- Uniform Cutting: Make sure to dice all your vegetables into uniform pieces. This ensures even cooking and a pleasing texture in the final dish.
- Sautéing Technique: Don’t rush the sautéing process! Allow the onions to become translucent and slightly golden before adding the garlic for the best flavor.
- Simmer for Flavor: Letting the vegetables simmer for 20-25 minutes is crucial. This allows the flavors to meld together and creates a rich, thick sauce.
- Adjust Seasoning: Always taste your Pisto before serving. Feel free to adjust the salt and pepper to suit your palate, and consider a drizzle of extra virgin olive oil for added richness.
- Serving Suggestions: For an authentic touch, serve your Pisto Manchego with a sprinkle of shredded Manchego cheese on top and some crusty bread on the side—perfect for scooping up every last bite!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
