Spanish Ratatouille (Pisto Manchego)
Pisto manchego, Spain's colorful combination of sautéed summer vegetables, is similar to France's ratatouille. As-is, it a makes a wonderful side. When topped with a poached or fried egg, it's a delicious main course. The flavorful tomato juices make crusty bread almost obligatory, but the dish would also pair wonderfully with rice or a baked potato. We liked the effect of using one each of red and yellow bell peppers, but you could use just one color. If you can't find Japanese or Chinese eggplant, a pound of globe eggplant will do, but you may need to increase the covered cooking time by a few minutes.
8-ounce Chinese or Japanese eggplants, peeled and cut into 1-inch cubes
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