Pisto Manchego (Spanish Vegetable Stew)

Courgette, aubergine, peppers and tomatoes slowly stewed in olive oil, a Spanish ratatouille.

TIME BREAKDOWN
Prep: 20 min
Cook: 50 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 5 tbsp olive oil
  • 1 large onion, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 aubergine, cut into 2cm cubes
  • 2 courgettes, cut into 2cm cubes
  • 4 cloves garlic, sliced
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 4 large eggs, to serve
  • Salt and black pepper to taste

Method

  1. Heat 3 tbsp of the oil in a large, lidded frying pan or casserole over a medium heat. Cook the onion and peppers for 10 minutes until soft.

  2. Add the aubergine and remaining oil and cook for 8 minutes. Add the courgettes and garlic and cook for 5 minutes.

  3. Add the tomatoes, sugar and 1 tsp salt, cover and simmer gently for 20 to 25 minutes, stirring occasionally, until the vegetables are very soft and the sauce is thick. Season to taste.

  4. Fry the eggs in a little oil until the whites are set and the yolks runny and serve on top of the pisto with crusty bread.