Pisto Manchego

This simple dish, a sort-of pureed ratatouille, is served all over Spain on its own or accompanying meats, eggs, fish, bread (basically anything and everything).

Serves 4 to 6 as a tapa or side dish

  • 4 ripe plum tomatoes
  • 2 small Japanese eggplants
  • 4 red bell peppers
  • About 2 tablespoons olive oil
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  • 2 red onions, not peeled
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper

Rub the tomatoes, eggplants, and peppers with the oil and put them on a baking sheet, along with the onions. Roast in a 375F oven for about 45 minutes, or until very soft (the onions may take as long as an hour). Allow to cool for 10 minutes, then remove the skin from the tomatoes and peel the onions. Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the olive oil and season to taste with salt and pepper. Serve on pan tostado (toasted bread).

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