DELICIOUS PISTO MANCHEGO Spanish ratatouille (with fried eggs) recipe

Peel and finely chop the onion.

Clean the green and red peppers, remove seeds, and chop them small.

Peel and dice the zucchini.

Leave part of the skin on the eggplant, dice it small, and set aside.

Chop the garlic to taste.

Prepare a pot with a lot of olive oil and add the chopped garlic, frying for about 10 seconds.

Add the tomato sauce to the pot along with a little salt and sugar to balance acidity, stirring occasionally.

Cook the tomato sauce on medium heat for approximately 40 minutes.

In a separate pan, heat abundant olive oil for frying the vegetables, adding a pinch of salt each time.

Fry the onion until browned, then use a sieve to remove the oil and set it aside for reuse.

Fry the zucchini in the reused oil with a pinch of salt until browned, then remove and set aside.

Fry the eggplant in the reused oil, adding more oil if necessary, and remove when done.

Fry the peppers last, adding a pinch of salt, and cook until done, which may take 10-15 minutes.

Check the tomato sauce to ensure the water is mostly evaporated and it has thickened to the desired consistency.

Combine all the fried vegetables in the pan and mix them together without adding extra oil.

Slowly add the cooked tomato sauce to the mixed vegetables, stirring until fully incorporated.

Fry an egg as an optional accompaniment to the pisto.

Serve the pisto with the fried egg on top and crunchy bread on the side.

Equipment Needed

Spice Level:

Dietary