Pisto Manchego
La Mancha's slow-cooked stew of summer vegetables — zucchini, peppers, onion, and tomato simmered in olive oil until they collapse into a sweet, jammy tangle. Eaten warm or room temperature, often crowned with a fried egg.
Ingredients
- extra-virgin olive oil5 tbsp
- yellow onion1 large, diced
- green bell pepper1, diced
- red bell pepper1, diced
- zucchini2 medium, diced
- garlic3 cloves, minced
- ripe tomatoes600 g, peeled and chopped
- bay leaf1
- sugar1 tsp
- salt and black pepperto taste
Steps
Warm oil and cook onion.
Warm the olive oil in a wide, heavy pan over medium heat. Add the onion with a pinch of salt and cook until soft and translucent.
Add peppers and cook until soft.
Add both peppers and cook until they slump and sweeten, stirring occasionally.
Add zucchini and garlic.
Add the zucchini and garlic. Cook until the zucchini softens and starts to glaze, about 8 minutes.
Stir in tomatoes and seasonings.
Stir in the tomatoes, bay leaf, sugar, and a generous pinch of salt. Lower the heat.
Simmer until thickened.
Simmer uncovered, stirring now and then, until the mixture thickens into a glossy, jammy compote and the oil pools at the edges.
Remove bay leaf and rest.
Fish out the bay leaf, taste for salt and pepper, and rest 10 minutes off the heat. Serve warm or at room temperature, optionally topped with a fried egg.
Nutrition, per serving. 140 calories. Protein 2.3 grams, 7 percent. Carbs 11.5 grams, 33 percent. Fat 9.5 grams, 61 percent. Fiber 3.5 grams, sugar 7 grams, saturated fat 1.3 grams, sodium 210 milligrams. Estimated from ingredients.
