Spanish cuisine · Vegetable Dishes

Pisto Manchego

Spanish summer vegetable stew of zucchini, peppers and tomatoes – often served with an egg.

Ingredients · for 4 servings

• 2 zucchini
• 2 red bell peppers
• 1 green bell pepper
• 1 eggplant
• 2 onions
• 600 g strained tomatoes
• 4 tbsp olive oil
• 1 tsp sugar
• Salt

Instructions

1. Cut all vegetables into evenly sized small cubes.
2. Slowly soften the onions and peppers in olive oil.
3. Add the eggplant and zucchini and braise for 15 minutes.
4. Add tomatoes, sugar and salt and reduce uncovered for 20 minutes until the vegetables are thick and glossy.
5. Serve lukewarm or hot, with a fried egg if you like.