Pisto Manchego
Local name : Pisto manchego
Courgette, aubergine and peppers cooked separately then folded into a slow-reduced tomato sauce rich with olive oil.
Photo : Coralma* · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Easy
Method
- Cut all the vegetables into roughly 1.5 cm dice, keeping each kind separate.
- Heat half the oil and fry the aubergine for 8 minutes until golden, then lift it out and set aside.
- In the same pan, soften the onions and peppers over medium heat for 12 minutes, then set them aside too.
- Fry the courgettes over high heat for 5 minutes so they keep some bite, and set aside.
- Pour in the remaining oil, add the chopped tomatoes, sugar and paprika, and reduce for 15 minutes to a thick sauce.
- Return all the vegetables to the pan, season, and simmer gently for 10 minutes. Serve warm with bread.
The trick to pisto is cooking each vegetable separately before combining them, so every one keeps its own texture. In La Mancha it often arrives with a fried egg on top.
