Pisto Manchego
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The Tale of Pisto Manchego
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Pisto Manchego, a stewed medley of tomatoes, peppers, onion, and zucchini, comes from La Mancha in central Spain and is often compared to French ratatouille. Like that dish, it only became possible after peppers and tomatoes arrived from the Americas following the 16th-century Columbian Exchange, after which it became a staple of Castilian peasant cooking.
Ingredients
Scale:· 4 servings
- 1/3 cup olive oil
- 1 onion, diced
- 2 zucchini, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 eggplant, diced
- 4 tomatoes, grated
- 1 clove garlic, minced
- Fried eggs, for serving (optional)
- Salt to taste
Instructions
- 1Heat olive oil and sauté onion and garlic until translucent.
- 2Add peppers and eggplant, cooking until softened, about 10 minutes.
- 3Stir in zucchini and cook another 10 minutes.
- 4Add grated tomato and simmer uncovered until the mixture thickens, about 20 minutes.
- 5Season with salt and adjust to taste.
- 6Serve warm, topped with a fried egg if desired.
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