Spain · Iberia
Pisto Manchego
Spain's answer to ratatouille, eaten hot, cold or under a fried egg.
60 min Serves 4 easyveganbatch-cookvegetables
Ingredients
- 1 courgette
- 1 aubergine
- 2 peppers
- 1 onion
- 400g tinned tomatoes
- Olive oil, salt
Method
- 1
Dice everything to the same size.
- 2
Cook the onion and peppers slowly in olive oil for 15 minutes.
- 3
Add aubergine, then courgette, cooking each 10 minutes.
- 4
Add tomatoes and simmer 25 minutes until jammy.
- 5
Rest before serving; top with a fried egg if you want a full meal.
Budget note
A big batch keeps five days and turns into three different dinners.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Tapas Atlas
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook