Pisto manchego or simply pisto is a traditional Spanish dish. Nowadays, vegetables added to a pisto varies depending on the season, region or a personal taste, but the authentic pisto, coming from La Mancha, contained only red and green peppers and tomatoes. Very often onion, garlic, zucchini and eggplant are added to this dish, although some believe that with an eggplant, pisto is no longer a pisto, but French ratatouille. It’s served cold or warm, often with fried egg or sausage and sometimes as a snack with bits of serrano ham.
Ingredients (serves 4):
1 red bell pepper
1 green bell pepper
Wash well the vegetables. Blanch the tomatoes and peel off the skin. Remove the cores from the peppers. Cut all the vegetables into 2 cm cubes. Heat 2 tablespoons of olive oil in a skillet or a frying pan. Add chopped onion and cook over low heat, stirring occasionally, for about 8 minutes. Add the eggplant and after 8 minutes the peppers. Cook for 5 more minutes and then stir in the tomatoes and zucchini. Season with salt, cover and simmer over low heat for 1 hour. If the pisto is very runny, remove the lid for the last 10 minutes to let some of the liquid evaporate.
In a separate skillet or frying pan heat a couple of tablespoons of olive oil, crack the eggs into it and let them sit. Fry until the whites are set. Serve one fried egg on a portion of pisto.