Pisto Manchego

Pisto Manchego is a typical ratatouille found in Spain. Like Caponata, it is meant to be spread onto bread. Often, it is served with egg, almost like a shakshuka.

You will need:

• 1/3 cup olive oil
• 1 medium onion whole
• 5 cloves of garlic with skin on
• 2 zucchini
• 2 red bell peppers
• 1 eggplant
• 4-5 tomatoes
• 1  tsp cumin
• 1 tsp oregano
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine*
• Salt and black pepper

Steps:

1. Grill/roast the all the vegetables under the broiler until charred. This can take from 20-25 minutes. You will need to check frequently, and rotate the veggies.
2. While they cool, you can remove the charred skin off the vegetables. Core and seed the peppers and cut into bite-sized pieces. Halve the eggplant and cut into bite-size pieces. Peel and chop the onion and garlic. Chop the zucchini and tomatoes.
3. Preferably in a cast-iron skillet, heat the olive oil over medium heat and add the garlic, red pepper, oregano and cumin. Saute for 2 minutes. Deglaze with white wine. Add the remaining vegetables.
4. Cook – Bring to a boil then simmer until the vegetables are all tender and the sauce has thickened. Season with additional salt and black pepper.