Cooking Lucid
Pisto Manchego
Spanish ratatouille of tomatoes, peppers, zucchini, and eggplant slowly stewed in olive oil. Served with fried eggs or crusty bread.
Prep 15 min
Cook 35 min
Total 50 min
Serves 6
Dinner·Spanish·Easy
Ingredients
Step 1 — Vegetables
- ¼ cup olive oil
- 1 onion (diced)
- 2 garlic cloves
- 1 eggplant (cubed)
- 2 zucchini (cubed)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 can (14 oz) crushed tomatoes
- 1 tsp smoked paprika
- Salt
Step 2 — Serve
- Fried eggs (optional)
- Crusty bread
Instructions
- 1
Sauté vegetables
Cook onion and garlic in oil. Add eggplant and peppers, cook 10 minutes. Add zucchini and tomatoes.
- 2
Stew
Simmer 20–25 minutes until thick and jammy. Season with paprika and salt.
- 3
Serve
Serve warm or at room temperature topped with fried eggs and bread.
Nutrition per serving: 180 cal · 4g protein · 18g carbs · 12g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
