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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Pisto manchego is the Spanish equivalent of French ratatouille. The hearty, colorful vegetarian stew can be served as a tapa (small plate), as a side dish or topped with a fried egg as a meal in itself. To achieve just the right texture and flavor we add the vegetables to the pot in stages so each cooks for just the right amount of time and retains its character in the finished dish. This pisto is without eggplant, a common addition in many versions, and for flavor and color balance, we like to use one green bell pepper and one red, but if you like, replace the green with a yellow or orange pepper. Serve with crusty bread to soak up the juices.
cup extra-virgin olive oil, plus more to serve
medium yellow onions, chopped
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