Pisto Manchego (Spanish Ratatouille)

Ingredients

Method

1. 1

   Prepare all vegetables: finely chop the onion, mince the garlic, dice the peppers, cut the eggplant into 1-cm cubes and dice the zucchini. Open the canned tomatoes (or peel and chop fresh tomatoes).

   Cut vegetables into similar-sized pieces so they cook evenly.

   15 min
2. 2

   Heat the olive oil in a large, heavy skillet or sauté pan over medium heat until shimmering.

   1 min
3. 3

   Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent.

   Sweating the onion slowly brings sweetness without browning.

   8 min
4. 4

   Stir in the minced garlic and smoked paprika and cook for 30–45 seconds until fragrant.

   1 min
5. 5

   Add the diced red and green peppers and sauté until they begin to soften.

   Raise the heat slightly if the pan cools so the peppers brown a little for added flavor.

   8 min
6. 6

   Add the eggplant and zucchini to the pan, stir to combine, and cook until the eggplant has softened and reduced in volume (it will absorb some oil).

   8 min
7. 7

   Stir in the crushed tomatoes, sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then lower the heat and simmer uncovered, stirring occasionally, until the mixture is thick and jammy and the vegetables are fully tender.

   Simmer longer for a deeper, concentrated flavor and a more spreadable texture.

   20 min
8. 8

   Stir in the sherry vinegar and chopped parsley. Taste and adjust seasoning with more salt or a splash more vinegar if needed.

   1 min
9. 9

   Remove from heat and let rest a few minutes. Serve warm or at room temperature as a side, on toasted (gluten-free) bread, with rice, or alongside a salad.

   5 min