Pisto Manchego is a vibrant and nourishing Spanish vegetable stew that celebrates the flavors of the garden. This dish originates from the La Mancha region and is often called the Spanish ratatouille. It features a medley of finely chopped vegetables such as tomatoes, peppers, zucchini, onions, and sometimes eggplant, all simmered together until tender. The vegetables are cooked in olive oil and seasoned with garlic and herbs, creating a rich, comforting stew bursting with flavor.
Pisto Manchego can be enjoyed as a hearty vegetarian meal or as a side dish with meats or eggs. It’s also commonly topped with a fried egg, which adds a wonderful richness and makes for a more substantial dish. This versatile stew is a testament to the simplicity and deliciousness of traditional Spanish home cooking, making it a beloved dish suitable for any occasion.
AuthorJulia ForesekCategoryMain Course, Spanish, VegetarianDifficultyIntermediateSauté the Aromatics:
Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until they begin to soften.
Cook the Vegetables:
Add the bell peppers, zucchinis, and eggplant to the pan. Cook for about 5-10 minutes, stirring occasionally, until they start to soften.
Add Tomatoes and Simmer:
Stir in the tomatoes and sugar. Season with salt, pepper, and smoked paprika if using. Reduce the heat to low, cover, and let it simmer for 20-30 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.
Serve:
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. For a heartier dish, serve with a fried egg on top.
Ingredients
Directions
Sauté the Aromatics:
Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until they begin to soften.
Cook the Vegetables:
Add the bell peppers, zucchinis, and eggplant to the pan. Cook for about 5-10 minutes, stirring occasionally, until they start to soften.
Add Tomatoes and Simmer:
Stir in the tomatoes and sugar. Season with salt, pepper, and smoked paprika if using. Reduce the heat to low, cover, and let it simmer for 20-30 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.
Serve:
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. For a heartier dish, serve with a fried egg on top.
Perfect Wine Pairing:
- Garnacha: A young, fruity Garnacha red wine pairs well with the earthy and sweet flavors of the vegetables.
