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PISTO MANCHEGO

Castilla y La Mancha

PISTO MANCHEGO

Pisto manchego is a traditional Spanish dish from Castilla la Mancha region packed with vegetables and really easy to make. Enjoy!

SERVES

4

PREPARATION TIME

15 minutes

COOKING TIME

about 50 minutes

ALLERGENS

INGREDIENTS

  • 3 tbsp La Española Classic Olive Oil
  • 2 red onions, diced
  • Salt and freshly ground black pepper
  • 4 cloves garlic, crushed
  • 1 green pepper, deseeded and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • Few fresh oregano leaves, thyme sprigs and sprig rosemary
  • 1 eggplant, cut into chunks
  • 2 small zucchinis, cut into chunks
  • 2¾  cups of ripe tomatoes, peeled and chopped
  • 1 tsp sugar
  • 1 tbsp La Española Olive Oil sherry vinegar

To serve: 

  • Fresh oregano leaves
  • La Española Extra Virgin Olive Oil, for drizzling
  • Manchego cheese, grated (optional)

DIRECTIONS

  1. Heat the olive oil in a large pan, over a medium heat. Add the onions and a little salt, cover and cook for 8 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
  2. Add the peppers, cover and cook over a medium heat for 5 minutes, stirring occasionally until the peppers are just softened.
  3. Throw in the herbs, eggplants andzucchinis, stir well, then cover and cook for 10 minutes, stirring occasionally. 
  4. Add the tomatoes, sugar and sherry vinegar. Season well, then cover and cook for 20 minutes, until the vegetables are tender and tomatoes broken down.
  5. Serve in bowls, garnish with the oregano leaves and drizzle with the Extra Virgin Olive Oil. Scatter over the manchego. 

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