The ‘pisto manchego’ is our Spanish ‘ratatouille’, a super healthy and flavoursome traditional recipe which works equally well as a main or as a side dish.
Eating healthy shouldn’t ever be incompatible with great flavour and the pisto manchego proves this point like no other. Few recipes are as healthy and ‘hyper-vitamined’ as this one whilst offering such a deep, beautiful and delicate flavour.
This classic peasant dish from Castilla La Mancha is made all over Spain using a combination of diced and then pan-fried vegetables, in a similar fashion to the French ratatouille or the Sicilian caponata.
The pisto manchego is a prime example of seasonal cooking. So much so that there is not such a thing as a strict recipe to it, depending on the availability of seasonal veggies. Only two ingredients seem to appear in all the recipe versions: tomato and pepper. Every other ingredient is up to the cook and whatever it is available at the time, including garlic, onion, courgette or aubergine as the one we are preparing in this recipe. Of course, you can also add some diced ham, chorizo or bacon for a non-veggie version.
Go ahead and give it a go. The pisto manchego makes for a great main as well as it does for a fantastic side dish to accompany meat or even some fish-based courses. My favourite way to eat it? On toast and then topped up with a fried egg. Seriously delicious!!