Pisto Manchego is a splendid marriage of healthy, hearty vegetables in a tangy, smoky tomato sauce. It's the Spanish equivalent of Ratatouille and it's mighty delicious. Especially topped with a Spanish style crispy fried egg.
Sprinkle the sea salt over the diced eggplant and toss around to coat everything. Leave for 10 minutes.
Meanwhile, Add around two tablespoons of oil to a large deep frying pan and add the onion and fry gently for 2-3 minutes Add 1/2 cup water and simmer for another 5-6 minutes until all the water has evaporated and the onion is soft.
Add the garlic and fry for 1 minute
Add the cumin and paprika and fry for 1 minute then remove from the heat and add to a bowl.
While the onion is frying add the tomatoes, passata, sugar and 1 cup of water to a second large pan and bring to a simmer. Simmer gently for 10 minutes until it's reduced and thick.
Meanwhile use your first pan and add another two tablespoons of oil then fry the zucchini for 10 minutes until soft. Remove to a bowl.
Add another two tablespoons of oil and fry the mixed bell peppers for 10 minutes adding a little water half way through and cooking until it's evaporated. Remove to a bowl.
Rinse the eggplant with cold water in a sieve or colander and then set aside.
Add 2 more tablespoons to the frying pan and add the eggplant. Fry this for 7-8 minutes until soft. Remove to a bowl.
You should have four bowls of vegetables, which you will tip into the tomato sauce along with the fresh oregano. Season well with salt and pepper and and the pisto is ready.
You can serve pisto hot or at room temperature.
Optional
At this stage you can also add the sherry vinegar for a tangier flavour if you're using.
In plenty of oil, fry the eggs until they're crisp on the base and still runny on top.
Arrange some pisto on a plate or shallow bowl and top each portion with a fried egg. Then serve.
Notes
It may seem like an inconvenience, but from my experience, cooking vegetables separately is crucial to avoid overcooking some and undercooking others, resulting in an unappealing texture and flavor. Cooking them separately ensures that each vegetable is cooked to the perfect tenderness and retains its unique flavor.
For an extra tangy flavor, consider adding a dash of Sherry vinegar at the end. While I prefer to add this, it is entirely optional.
This dish can be made vegan by omitting the eggs, which are not a necessary component. However, if you enjoy eggs, they can be added as a topping.
The texture of the Pisto can be adjusted to your liking by adding more tomato passata and water to create a stew-like consistency, or less for a thicker texture. Traditionally, Pisto can be served in various consistencies.
ServingThere are various ways I enjoy serving Pisto Manchego. Here are a few suggestions:
As a breakfast dish, warmed and topped with a fried or poached egg.
As a topping for toasted bread with a crispy crust.
As a warm or cold side dish for meats, fish, or poultry.
As a small plate tapa, served alongside other Spanish tapas dishes.
Storage
Fridge - Pisto can be stored in airtight containers in the fridge for 3-4 days. For the best flavor, it's recommended to bring them up to room temperature before consuming. If reheating, adding a little water can prevent the sauce from drying out.
Freezer - Pisto can also be frozen in airtight containers or bags. Before serving, ensure it's thoroughly defrosted and brought up to room temperature. Reheating can be done in the microwave from defrosted or frozen, with a little added water to prevent the sauce from drying up completely.