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Pisto Manchego
Serves 4 Prep 15 min Cook 1 hr Total 1 hr 15 min Type Meal Origin Spanish

Pisto Manchego

La Mancha's slow-cooked pepper, courgette, aubergine and tomato stew, eaten as a tapa, a side, or with a fried egg dropped on top as a main. Nothing rushed: each vegetable cooks separately or in stages so they each retain their character before the lot melds into a sweet, oily, deeply ripe stew.

Serves 4 Prep 15 minutes Cook 1 hour Units Rate

Overview

Onion is softened slowly in olive oil; peppers join to break down sweetly; aubergine and courgette go in next to caramelise at the edges; tomatoes finish to bind. Each addition has time to take on the oil and contribute. The result is glossy, jam-like, deep, eaten with bread, fried eggs or alongside grilled food.

Ingredients

  • 100 ml olive oil (or 60 ml; pisto is properly oily)
  • 2 onions (large, chopped)
  • 2 red peppers (chopped)
  • 2 green peppers (chopped)
  • 5 garlic cloves (crushed)
  • 1 aubergine (large, diced)
  • 2 courgettes (medium, diced)
  • 6 ripe tomatoes (large, skinned and chopped) or 1 x 800 g tin chopped tomatoes
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • salt
  • pepper
  • 4 eggs (large, optional, to serve)

Method

Stage 1 - Onions

  1. Heat the oil in a wide heavy pan over medium heat.
  2. Add the onions; cook 12-15 minutes until soft and golden. Don't rush this.

Stage 2 - Peppers

  1. Add the red and green peppers; cook 12-15 minutes more until they've collapsed and turned silky.

Stage 3 - Aubergine

  1. Add the aubergine; cook 10 minutes until softened and lightly caramelised at edges.

Stage 4 - Courgette

  1. Add the courgette and garlic; cook 5 minutes.

Stage 5 - Tomatoes

  1. Add the tomatoes, smoked paprika, oregano, sugar, salt and black pepper.
  2. Bring to a steady simmer; reduce heat slightly.
  3. Cook uncovered 15-20 minutes more until the mixture is thick, glossy, jam-like.

Stage 6 - Serve

  1. Taste; adjust salt and pepper.
  2. Serve in shallow bowls. Optionally fry an egg per person and lay it on top, yolk soft.
  3. Eat with bread to mop the oil.

Notes

  • Cook each vegetable in its turn: Throwing them in together gives mush. Each addition has time to soften and take on the oil.
  • Generous oil: Pisto is properly olive-oil-rich. Skimping makes a flat, dry stew. The oil pools around the edge by the end; that's correct.
  • Smoked paprika optional but classic: Sweet (dulce) smoked paprika; not hot. Adds the rounded, slightly woody depth.

Storage

  • Keeps 5 days refrigerated; arguably better the next day.
  • Freezes 3 months.

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