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Spanish Ratatouille (Pisto Manchego)

4 Servings

40 minutes

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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

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Reviews
Juan G.
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.
Susan T.

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.

Virginia S.

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

Janelle C.

Hi Virginia,

To access your favorite recipes, simply hover above the recipe tab and select "your favorite recipes." Additionally, on the recipes page, you can filter recipes by choosing the drop-down menu seen as "all recipes" and select "your favorite recipes."

Best,
The Milk Street Team

Blithe H.

We like spicy food, so I added regular and smoked paprika. Yummy!

Thomas F.

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.

Mary S.

I made this months ago when the veggies were in season, and I also had a lot of fond on the bottom of the pot, but I agree that it contributed to the flavor. I look forward to making it again next August.