Spanish Ratatouille Pisto Manchego
Spanish Ratatouille Recipe- This dish originates from La Mancha and is similar to a French Ratatouille as it is a mixture of slowly fried regional vegetables. Its very simple to make and stores well in the fridge.
It is great as a main dish served with a couple of fried eggs or as an accompaniment to poultry, meat, sausages or even with rice.
Ingredients
2 medium courgettes
3 green peppers
1 red pepper
1 aubergine
1 large onion
1 kg ripe plumb tomatoes or crushed tinned tomatoes
2 cloves of garlic, chopped
2 tsp Paprika
Salt
Spanish ratatouille
Method
Cut/dice up the peppers, courgettes and aubergine into small pieces.
Fry the diced peppers in a frying pan with a little oil. Once fried, put them to one side.
Drain off all excess oil after frying; the pisto should not be full of oil and greasy.
Do the same with the courgette and aubergine and add them to the peppers.
Chop up the onion and fry it separately. When the onion is almost cooked add the garlic, cook for a minute or so and then add the paprika, stir the paprika into the oil quickly for about 30 seconds and then mix in with the onion and garlic.
Remove from the heat, drain and add to the other vegetables.
If using fresh tomatoes, scald them in boiling water, remove their skin and then chop them up finely, also removing the part of the stem so there are no tough bits left in.
Add the tomato with a little olive oil, 1-teaspoon salt, and 1 teaspoon of sugar to remove the acid and fry for about 40 minutes over medium-low heat. If your tomatoes are not a particularly good flavour, add a tablespoon of tomato concentrate or half a brick of “tomate frito”.
Now add in all the vegetables and simmer for another 15-20 minutes until all the water from the tomato has reduced and you have a thick consistency.
Serve hot with a couple of fried eggs, fried in extra virgin olive oil to crisp up the edges and a plate of toasted crusty fresh bread drizzled with olive oil, a couple of fresh basil leaves and a thin slices of cured manchego cheese.
Tips
If you add chicken breast cut into pieces and grilled to the Pisto, you will have a very complete tasty dish.
The pisto can be prepared in advance, it is even better the next day.
Pisto can be served both hot and cold
Make extra and freeze.
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