Pisto Manchego Recipe 🍆🧅🥒 • The Spanish version of Ratatouille 😍 - Episode 548

Cut the ends off the eggplant and discard them.

Slice the eggplant in half, then cut each half into ½-inch thick slices.

Dice each slice into ½-inch cubes for even cooking.

Transfer the diced eggplant to a baking sheet lined with paper towels and spread them out in a single layer.

Generously sprinkle ground sea salt over the eggplant to draw out moisture and let it sit for 30 minutes.

After 30 minutes, press down on the diced eggplant with paper towels to remove excess liquid.

In a large saucepan over medium heat, add olive oil and heat it up.

Add chopped onions, red bell peppers, and green bell peppers (or poblano) to the hot oil and sauté for 4 minutes.

Add diced zucchini to the saucepan, stir to combine, cover, and cook for 5 minutes, stirring halfway through.

Add the pressed eggplant to the saucepan and combine with the other ingredients.

Season with freshly ground black pepper, but do not add more salt.

Cover and cook for 5 minutes or until the vegetables are tender, checking for doneness by pressing with a spoon or spatula.

If the vegetables are still firm, cook for an additional 2 minutes with the lid on.

Add pressed garlic and red pepper flakes to the mixture and sauté for 1 minute.

Add a can of crushed tomatoes (including juices) to the saucepan and blend them in with the mixture.

Season with Vinagre de Jerez (or sherry vinegar), granulated sugar, rosemary, dried thyme leaves, and smoked paprika.

Stir well to mix all ingredients, cover, and cook for 5 minutes.

After 5 minutes, uncover, stir again, reduce heat to medium-low, and let the pisto simmer gently for about 15 minutes until the liquid is mostly evaporated.

Taste and adjust seasoning, adding more sugar if desired and stirring again after any adjustments.

Equipment Needed

Spice Level:

Dietary