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
- 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.
- 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.
- 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.
- 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.