Cook and Scale
Pisto Manchego
4 servings · 55 min total
Spain's slow-cooked medley of peppers, zucchini, eggplant and tomato, simmered to a jammy sweetness — lovely on its own or topped with a fried egg.
Ingredients
- 5⅓ tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 zucchini, diced
- 1 eggplant, diced
- 3 garlic, minced
- 600 g tomato, chopped
- 1 tsp white sugar
- 1 bay leaf
- 1 egg, fried, per serving, to serve
- salt to taste
- black pepper to taste
Contains: Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sauté the onion and peppers — Heat the olive oil in a wide pan and sauté the onion and both peppers over medium heat for 10 minutes until softened.
- 2.
Cook the zucchini and eggplant — Add the zucchini and eggplant, and cook for 10 more minutes, stirring occasionally, until they begin to soften and turn golden.
- 3.
Simmer the vegetables — Stir in the garlic, tomato, sugar and bay leaf. Season with salt and pepper, and simmer uncovered for 15 minutes until the vegetables are tender and the sauce has thickened.
- 4.
Serve with a fried egg — Discard the bay leaf and serve the pisto warm, topped with a fried egg per portion if desired.