Pisto Manchego Recipe: Spanish Ratatouille

At a glance: Prep 20 min · Cook 50 min · Total 70 min · Serves 4 · Difficulty: easy

Pisto manchego is a slow-cooked stew of peppers, zucchini, onion and tomato in olive oil, from the region of La Mancha. It is Spain’s answer to ratatouille: simple vegetables, patiently cooked until soft and sweet. Serve it as a side, a tapa on toast or a main dish topped with a fried egg. The quality of the olive oil matters, because it is the main flavor along with the vegetables.

Ingredients

• ¼ cup extra virgin olive oil, such as Palacio de los Olivos Arbequina (mild and fruity) or Picual (green and peppery)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 green bell peppers, diced
• 1 red bell pepper, diced
• 2 medium zucchini (about 1 lb), diced into ¾ inch cubes
• 1 small eggplant (about ½ lb), diced (optional)
• 1 can (28 oz) whole peeled tomatoes, crushed by hand, or 2 lb ripe tomatoes, peeled and chopped
• 1 tsp salt, plus more to taste
• Freshly ground black pepper
• 1 pinch sugar, if the tomatoes are acidic
• To serve: 4 fried eggs; crusty bread; shaved Manchego DOP aged 6 months (optional)

Instructions

1. Prep the vegetables. Cut everything into similar ¾ inch dice so it cooks evenly. If using eggplant, salt it lightly, rest 10 minutes and pat dry.
2. Soften the onion and peppers. Heat the olive oil in a large, wide skillet or Dutch oven over medium heat. Add the onion and peppers with a pinch of salt. Cook for 12 to 15 minutes, stirring occasionally, until soft and lightly golden. Add the garlic in the last minute.
3. Add the zucchini (and eggplant). Add them to the pan, increase to medium-high and cook for 8 minutes, stirring, until they begin to soften at the edges.
4. Add the tomatoes. Pour in the tomatoes and their juices. Stir well, scraping up any browned bits from the bottom of the pan.
5. Simmer low and slow. Reduce the heat to low. Cook uncovered for 25 to 30 minutes, stirring every few minutes, until the vegetables are very tender and the tomato has reduced to a thick sauce. Add a splash of water if it begins to stick.
6. Season. Taste and adjust with salt, pepper and a pinch of sugar. The pisto should be sweet, savory and shiny with oil.
7. Serve. Spoon into shallow bowls, top each with a fried egg and shaved Manchego, and serve with crusty bread.

Tips for great pisto

• Use plenty of olive oil. Pisto is cooked in generous olive oil, and the oil is part of the flavor. Fruity Arbequina gives a sweeter pisto; Picual gives a more robust one.
• Cook the vegetables in stages. Start with the firmest (onion, pepper), then add the softer vegetables so nothing turns to mush.
• Cook low and slow. The long, gentle simmer concentrates the flavor. Do not rush it.
• Let the pisto rest. It tastes better after an hour, and even better the next day.
• Use ripe tomatoes in season. Out of season, canned whole tomatoes give more flavor than pale fresh ones.
• Do not make it watery. If the pan looks wet at the end, simmer uncovered for 5 more minutes.

How to serve pisto

In Spain we serve pisto in several ways:

• With a fried egg on top for lunch or a light dinner.
• As a side dish to grilled fish, roast chicken or steak.
• On toasted bread as a tapa, topped with a slice of Serrano ham or a shaving of Manchego.
• As a filling for empanadas or a base for baked eggs.

For a heartier dish, dice 2 oz of Serrano ham and add it with the onion.

Storage

Pisto keeps in the refrigerator for up to 5 days and freezes well for up to 3 months. Reheat gently on the stove with a splash of water, and finish with a drizzle of fresh olive oil.

Variations

• With ham or chorizo: add diced Serrano ham or a few slices of cooking chorizo with the onion.
• Baked eggs: make wells in the hot pisto, crack in eggs, cover and cook until set.
• Smoky: stir in ½ tsp sweet smoked paprika with the garlic.

Quick FAQ

What is the difference between pisto and ratatouille?

They are cousins. Pisto from La Mancha traditionally uses onion, peppers, zucchini and tomato cooked until soft in olive oil, often served with an egg. Ratatouille from France typically features eggplant prominently and herbs de Provence.

Is pisto served hot or cold?

Both. It is served warm as a side or main and at room temperature as a tapa on bread.

Can I use other vegetables?

Eggplant is a common addition. Avoid watery vegetables that need long cooking time, and keep the proportions of onion, pepper and tomato.

Shop the ingredients

Browse our olive oils and Spanish cheeses to cook pisto the way it is made in La Mancha.