Pisto is Spain’s ratatouille, a savory mixture of eggplant , summer squash, onions, garlic and tomatoes cooked until they fall apart creating a wonderful sauce.
Signing up on Recipe Exchange Challenge to make Natascha’s Traditional Pisto Manchego sent me on this culinary research to discover the many versions of this dish. This dish can be served on its own, or topped with fried eggs or as a side with meat or fish.
I tried to stick as close as possible to Natascha’s recipe but took some liberties…the main one was deciding to roast the vegetables instead of pan frying. As Natascha’s suggested in her post spices can be added to taste. I spiced it up by adding some cayenne and cumin….
This is delicious and can be stored in the fridge or frozen. I made an extra batch to freeze which I will reheat in the oven and top with fried eggs next weekend.
- 1/3 cup olive oil
- 1 medium onion whole
- 5 cloves of garlic with skin on
- 2 zucchini
- 2 red bell peppers ( or yellow and green)
- 1 eggplant whole (pierce with fork and several places)
- 4-5 tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne peeper
- 1/2 cup dry white wine ( optional)
- Salt and black pepper
Putting it together
- Grill/roast the all the vegetables under the broiler until charred. It takes around 30 mins or so and peppers may take a little longer. You will need to watch them and remove as they get done.
- While they cool, you can remove the charred skin off the tomatoes, eggplant and peppers. Core and seed the peppers and cut into a medium dice. Halve the eggplant and dice. Peel and chop the onion and garlic. Dice the zucchini and tomatoes.
- In a large skillet, heat the olive oil over medium heat and add the cayenne, garlic and cumin for a minute. Add the white wine if you are using it. Add the vegetable and any juices from the baking sheet. Bring to a boil then simmer until the vegetables are all tender and the sauce has thickened. Season with salt and pepper
- Enjoy on its own or a side of crusty bread 🙂