Spanish Ratatouille (Pisto Manchego)
Pisto Manchego, or Spain’s answer to ratatouille, is a colorful collection of sautéed summer vegetables topped with the Manchego cheese.
- Makes4 servings
- Cook Time40 minutes
- 4
Pisto manchego, Spain's colorful combination of sautéed summer vegetables, is similar to France's ratatouille. As-is, it makes a wonderful side. When topped with a poached or fried egg, it's a delicious main course. The flavorful tomato juices make crusty bread almost obligatory, but the dish would also pair wonderfully with rice or a baked potato. We liked the effect of using one each of red and yellow bell peppers, but you could use just one color. If you can't find Japanese or Chinese eggplant, a pound of globe eggplant will do, but you may need to increase the covered cooking time by a few minutes.
Don’t use the seedy core of the zucchini, as it turns soft and mushy with cooking. Don’t skip the manchego cheese; its buttery, grassy flavor is a key component.
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