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Spanish Pisto Manchego Vegetable Stew

This Spanish Pisto Manchego vegetable stew is a comforting, hearty dish that brings rich flavors from slow-cooked vegetables, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Spanish
Calories: 321
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2/3 cup olive oil, divided (1/3 cup per skillet)
  • 2 large onions, coarsely chopped
  • 3 red bell peppers, cored, seeded and cut into small cubes
  • 3 zucchini, cut into small cubes
  • 1 large eggplant, cut into small cubes Choose a firm eggplant for best texture.
  • 6 medium tomatoes, peeled and diced Fresh tomatoes preferred; canned can be used as a substitute.
  • 1.5 teaspoons granulated sugar
  • Salt and freshly ground black pepper, to taste Adjust seasoning to preference.

Method
 

Preparation
  1. Heat 1/3 cup of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until they begin to soften, about 5 minutes.
  2. Add the bell peppers and cook until they start to soften, about 5 minutes. Then add the zucchini, season with salt and pepper, and continue cooking until the vegetables become tender.
  3. Stir in the tomatoes and sugar. Cook, stirring occasionally, until the liquid has evaporated and the mixture becomes thick.
  4. In a second skillet, heat the remaining 1/3 cup of olive oil over medium heat. Add the eggplant and cook until it softens; drain on paper towels to remove extra oil.
  5. Add the cooked eggplant to the main skillet and cook for a few more minutes to blend flavors.
  6. Taste and adjust seasoning if needed, then serve warm.
Serving Suggestions
  1. Serve the Spanish pisto warm alongside grilled fish or meat, over fried eggs, or on its own with crusty bread.

Notes

This dish stores well and reheats beautifully, making it great for meal prep. Cook vegetables slowly to ensure tender results, and remember to taste before serving.