Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spanish Ratatouille (Pisto Manchego)
Pisto manchego, Spain's colorful combination of sautéed summer vegetables, is similar to France's ratatouille. As-is, it 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.
4
Servings
Tip
Don’t use the seedy core of the zucchini, as it turns soft and mushy with cooking. Don’t skip the manchego cheese; its buttery, grassy flavor is a key component.
40 minutes
Ingredients
-
1
12-ounce zucchini
-
2
8-ounce Chinese or Japanese eggplants, peeled and cut into 1-inch cubes
Directions
-
01Trim off the ends of the zucchini, then slice lengthwise into planks, leaving behind and discarding the seedy core. Cut the zucchini planks into ½-inch cubes and set aside. In a medium bowl, toss the eggplant with ½ teaspoon each salt and teaspoon pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
March 30, 2023
Pisto Manchego
Great recipe! Have made it several times. Wouldn't change a thing.
August 9, 2022
Quick and filling recipe
This is a typical recipe for Meatless Mondays. We added the fried egg as we do at home in Alicante, Spain, also adding some very thin slices of Manchego cheese as the recipe recommends. We cooked the eggplant and zucchini separately in the air fryer first, before adding to the mix.
I really like you posting the comments from others. It is appreciated. Now, if you could have a site where we could access our "favorites" that are listed all together. Thanks
A lot of fond developed on the bottom of the pot for me after cooking the eggplant. I probably should’ve scraped up more of it, but the recipe didn’t say anything about that so I didn’t. I thought it would result in a burnt taste, but it mostly imparted a smokiness or blackened taste which was actually not bad.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
It was fabulous and the heavy browned veggies really made a great flavor. It was a little too salty for me. The manchego cheese really kicked up the saltiness at the end, so would suggest doing the final adjustment of salt/pepper after adding the cheese.