Pisto Manchego
I’ve always been very curious about learning from other countries, discovering their culture, their way of living, traditions and so on. It’s another story when it comes to food… I become inquisitive. I want to know more about their dishes, their herbs and seasonings. I want to taste and savor new flavors!
I like so many different cuisines from all around the world and Spain is one of them. Its Mediterranean style is packed with freshness. When I think of that country, I think of fish, some meat especially pork, fresh fruits and vegetables, nuts, grains, olive oil and of course, lots of sunshine!
I’ve shared a few of my Spanish inspired recipes with you like Gazpacho, Sopa Ajoblanco, Red & White Sangria, Romesco Sauce, Spanish Paella including another delicious one coming up on November 16th, 2021 – Paella de Marisco. In this episode, I’m sharing another incredible recipe… my Pisto Manchego!
If I quickly describe it, this is the Spanish version of a French Ratatouille. Using seasonal vegetables like eggplant, zucchini, onions, tomatoes and peppers along with beautiful seasoning, this hearty thick stew is a great one to make during this time of year. Additional late summer favorites I like serving is my Italian Caponata, another Italian-style Ratatouille called Ciambotta (aka giambotta, cianfotta or ciambrotta), my Spanish version of Tombet, Vegetable Tian, Moroccan Zaalouk, Türlü from Turkey, etc.
Back to the Pisto Manchego…
These healthy vegetables are slowly cooked in oil, bringing a sumptuous deepness to the dish. When the cooking time it’s done, there are two options to enjoy this recipe. First, similar to a Shakshouka, you can make a few wells and crack an egg in each and enjoy it as a meal with some crusty bread. This dish is called Pisto con Huevo. The second option is to serve it as is along with some cured ham or as a side dish for other proteins like fish or chicken… either way it’s amazingly delicious!
Another delectable way to enjoy this concoction is to use it as a filling for Empanadas… yum! It can be simply stuffed in pastry as is or when adding tuna to the mixture, it gives another dimension to the traditional beef empanada we all know…
This classic Spanish dish originated in the La Mancha region is a flavorful combination of perfectly cooked and seasoned vegetables. Pisto Manchego is very easy to make and a tasty one pot meal or side dish to serve to your family. This stewed vegetables recipe has to be on your “must-try” list!
Bon Appétit!
Here are several more vegetable recipes for you to enjoy…
– Vegetable Medley
– German Red Cabbage
– Mediterranean Eggplant Casserole
– Brussels Sprouts with Bacon and Onions
– Tex-Mex Potatoes
– Carrot & Rutabaga Mash
– Baked Autumn Veggighetti
and for even more International recipes, click on this link… Recipe Category • International
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pisto Manchego
Hover to scale
Ingredients
- 4 cups eggplant, ends removed and cubed
- 1 tbsp. ground Himalayan sea salt, or as needed
- 3 tbsp. olive oil tips & tricks
- 2 cups onions, coarsely diced
- 1 cup red peppers, coarsely diced
- 1 cup green peppers (substitute poblano), coarsely diced
- 4 cups zucchini, coarsely diced
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 large cloves garlic, pressed
- 1/2 tsp. red chili flakes
- 1 can (28 oz.) crushed tomatoes
- 1/2 tbsp. Vinagre de Jerez (substitute regular sherry vinegar)
- 1/2 tbsp. granulated sugar, or more to taste
- 1/2 tbsp. dried rosemary, chopped
- 1 tsp. dried thyme leaves
- 1/2 tsp. smoked paprika
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Slice the eggplant in half and cut each half into ½-inch thick slices. Take each slice, cut in half and then dice into ½-inch cubes. Transfer them to a baking sheet lined with paper towels and spread them out in a single layer before generously sprinkling on some ground sea salt; let it sit for 30 minutes.
- Half an hour later, using paper towels, press down on the diced eggplant to remove any excess liquid; set aside.
- In a large saucepan over medium heat, add oil and when it gets hot, add onions, red peppers and green peppers, sauté the ingredients for 4 minutes.
- Add the zucchini, give it a good stir to blend, cover and cook for 5 minutes, stirring halfway through.
- Add eggplant and combine with the other ingredients before seasoning with freshly ground black pepper. Stir once again, cover and cook for 5 to 7 minutes or until tender - to see if they’re done, just press down on them with the tip of your spoon or spatula.
- Add pressed garlic and red pepper flakes; sauté for 1 minute. Add the crushed tomatoes including the juice and blend them in with the mixture; season with Vinagre de Jerez, granulated sugar, rosemary, dried thyme leaves, and smoked paprika. Stir well, cover and cook for 5 minutes.
- When time is up, uncover, stir again, reduce the heat to medium low and let the pisto simmer gently, about 15 minutes or until most liquid has evaporated. Taste and adjust if necessary.
- When the cooking time is done, there are two options; make a few wells and crack an egg into each and enjoy it with some crusty bread or serve it as is along with some cured ham or as a side dish. Sprinkle on chopped parsley before serving.
Don't forget to rate and comment on this recipe!
