Spanish Ratatouille, Pisto Manchego!
One of my very favorite movies ever is Ratatouille. And so it’s no big surprise that making the Spanish version of this Mediterranean vegetable stew recipe, known as Pisto Manchego, is something I just had to make. The vegetable bits are a little less chunky than the French version, the flavors are as garden fresh as you could imagine and the Spanish crispy-edged fried egg topping can turn this healthy side dish into a full scale one-bowl dinner.
Ingredients
Instructions
Begin by salting the eggplant to remove excess moisture. Place the eggplant between paper towels and let it rest.
Dice the eggplant, zucchini, onions, and bell peppers into quarter-inch pieces.
Mince the pickled garlic for a tart and spicy addition to the sauce.
Heat four tablespoons of extra virgin olive oil in a pan over medium-high heat.
Sear the eggplant for three to five minutes.
Lower the heat to medium and cover the pan for another three minutes.
Transfer the eggplant to a paper towel-lined bowl.
Add a little more olive oil to the pan and sauté the zucchini until browned but still crunchy.
Remove the zucchini and reserve it with the eggplant.
Add one more tablespoon of olive oil to the pan and stir in the onions, salt, cumin, oregano, garlic, and bell peppers. Sauté for a few minutes.
Add one can of diced tomatoes to the pan and cover for five to seven minutes on medium heat.
Return the eggplant and zucchini to the pan, lower the heat, and let the sauce reduce while you fry the eggs.
Fry the eggs sunny-side up in a pool of extra virgin olive oil.
Sprinkle parsley, grate some manchego cheese, and add salt and pepper to the stew.
Top with the fried eggs.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
