Pisto Manchego

Colorful bell peppers, zucchini, and eggplant simmer together in olive oil and tomatoes to create this rustic Spanish vegetable stew with deep, caramelized flavors. Each vegetable softens into tender pieces while absorbing the aromatic garlic and herbs, building a rich, satisfying dish that's both light and comforting. Make this when you want an impressive vegetable main that celebrates summer produce and feels special enough for guests.

Ingredients

1/3 cup extra virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 medium green bell peppers, diced

2 medium red bell peppers, diced

2 medium zucchini, diced

1 medium eggplant, diced

1 can (14 oz) crushed tomatoes

2 ripe tomatoes, peeled and diced

1 teaspoon sweet Spanish paprika

1 teaspoon sugar

1 bay leaf

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

4 large eggs for serving (optional)

Instructions

Heat the olive oil in a large, deep skillet or cazuela over medium heat. Add the diced onion and cook for 8-10 minutes until soft and translucent, stirring occasionally.

Add the garlic and cook for 1 minute until fragrant. Add the green and red bell peppers, stir to combine, and cook for 10 minutes until softened.

Add the diced zucchini and eggplant to the pan. Stir well, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally, allowing the vegetables to soften and release their juices.

Add the crushed tomatoes, fresh diced tomatoes, paprika, sugar, and bay leaf. Season with salt and pepper. Stir to combine and bring to a gentle simmer.

Cover partially and cook for 20-25 minutes over low heat, stirring occasionally, until all vegetables are very tender and the sauce has thickened. Remove the bay leaf and adjust seasoning to taste.

If serving traditionally, fry eggs in olive oil until the whites are set but yolks remain runny. Serve the pisto warm in shallow bowls, topped with a fried egg and garnished with fresh parsley.