Pisto Manchego

Pisto Manchego

Zucchini, peppers, and tomatoes simmer slowly into a rich, savory Spanish vegetable stew.

Total 1 hr 10 min Makes 6 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Pisto Manchego is a slow-cooked Spanish vegetable stew from La Mancha, built on zucchini, bell peppers, onion, and tomato softened in olive oil until jammy and deeply flavored. It's traditionally served as a tapa, side dish, or topped with a fried egg for a light supper, and tastes even better the next day.

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 medium zucchini, diced
  • 1 small eggplant, diced
  • 4 ripe tomatoes, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 teaspoon sugar
  • 2 tablespoons fresh parsley, chopped

Method

  1. Dice the onion, bell peppers, zucchini, eggplant, and tomatoes separately, and mince the garlic.

  2. Heat the olive oil in a large skillet over medium heat and add the onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. Add the green and red bell peppers and garlic, and cook, stirring occasionally, until the peppers begin to soften, about 8 minutes.

  4. Add the diced eggplant and zucchini, stir to combine, and cook for 10 minutes, stirring occasionally.

  5. Stir in the diced tomatoes, salt, black pepper, bay leaf, and sugar.

  6. Reduce heat to low, cover partially, and simmer, stirring occasionally, until the vegetables are very soft and the mixture has thickened into a stew, 30 to 35 minutes.

  7. Taste and adjust salt and pepper as needed, then remove the bay leaf.

  8. Stir in the chopped parsley and serve warm, at room temperature, or chilled.

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    Pisto Manchego

    Pisto Manchego is a slow-cooked Spanish vegetable stew from La Mancha, built on zucchini, bell peppers, onion, and tomato softened in olive oil until jammy and deeply flavored. It's traditionally served as a tapa, side dish, or topped with a fried egg for a light supper, and tastes even better the next day.

    1 hr 10 min 6 servings 165 cal

    Ingredients

    • 1/3 cup extra-virgin olive oil
    • 1 large onion, diced
    • 2 green bell peppers, diced
    • 1 red bell pepper, diced
    • 3 cloves garlic, minced
    • 2 medium zucchini, diced
    • 1 small eggplant, diced
    • 4 ripe tomatoes, diced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon sugar
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Dice the onion, bell peppers, zucchini, eggplant, and tomatoes separately, and mince the garlic.

    2. 2

      Heat the olive oil in a large skillet over medium heat and add the onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

    3. 3

      Add the green and red bell peppers and garlic, and cook, stirring occasionally, until the peppers begin to soften, about 8 minutes.

    4. 4

      Add the diced eggplant and zucchini, stir to combine, and cook for 10 minutes, stirring occasionally.

    5. 5

      Stir in the diced tomatoes, salt, black pepper, bay leaf, and sugar.

    6. 6

      Reduce heat to low, cover partially, and simmer, stirring occasionally, until the vegetables are very soft and the mixture has thickened into a stew, 30 to 35 minutes.

    7. 7

      Taste and adjust salt and pepper as needed, then remove the bay leaf.

    8. 8

      Stir in the chopped parsley and serve warm, at room temperature, or chilled.