LA RATATOUILLE ESPAGNOLE -- PISTO MANCHEGO -- FOOD IS LOVE

Welcome to the recipe for Pisto Manchego, a Spanish dish similar to ratatouille.

Prepare your cooking pot or sauté pan with olive oil, approximately 10 cl.

Heat the olive oil for 3-4 minutes on medium heat until it reaches 140-150°C.

Chop a large onion coarsely and add it to the heated oil, sautéing for about 10 minutes while stirring regularly.

Prepare 2-3 bell peppers (mixing varieties is fine), starting with the green one, removing seeds and chopping it.

Add the chopped green bell pepper to the sautéing onions and mix.

Chop the red bell pepper in the same way and add it to the pot with the onions and green pepper.

Season with a good pinch of salt and continue to sauté the vegetables for another 10 minutes.

Chop a zucchini and add it to the pot after the 10 minutes of cooking the peppers.

Stir the zucchini in and let it sauté for another 10 minutes, stirring regularly.

Chop an eggplant and add it to the mixture, which will absorb a lot of oil.

Add 1-2 green chili peppers, chopped into 1 cm pieces, to the pot and mix.

Prepare 3-4 fresh tomatoes by reducing them to purée, using a vegetable mill if available, or an electric blender.

Add 2-5 cloves of garlic (to taste) and a generous pinch of piment d'Espelette to the pot.

Mix everything for about 2 minutes on medium heat until a caramel forms at the bottom of the pot.

Once the garlic aroma fills the room, add the tomato purée to the pot, mixing it in to detach the caramel from the bottom.

Cover the pot, reduce the heat, and let it simmer for 40 minutes.

After 40 minutes, remove the lid and let it cook for another 10 minutes to evaporate excess liquid.

Add fresh herbs and a drizzle of olive oil before serving.

Serve with fried or poached eggs and a choice of bread, rice, or couscous.

Equipment Needed

Spice Level:

Dietary