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Pisto Manchego (Spanish Vegetable Stew)

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

 Pisto (Spanish Vegetable Stew)
 2 cloves of garlic, minced
 2 bell peppers (one green and one red), diced
 2 medium zucchinis, diced
 1 eggplant, diced
 4 ripe tomatoes, peeled and chopped, or 1 can (14 oz) of diced tomatoes
 3 tablespoons of olive oil
 1 teaspoon of sugar (to balance the tomatoes’ acidity)
 Salt and pepper to taste
 1 teaspoon of smoked paprika (optional)
 Fresh parsley, chopped (for garnish)
 Fried eggs (optional, one per serving for "Pisto con Huevo")
1

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.

2

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.

3

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.

4

Serve:

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. For a heartier dish, serve with a fried egg on top.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories200
% Daily Value *
Total Fat 10g13%

Saturated Fat 1g5%
Sodium 150mg7%
Total Carbohydrate 25g10%

Dietary Fiber 8g29%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.