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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.
8-ounce Chinese or Japanese eggplants, peeled and cut into 1-inch cubes
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.
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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.
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.