Pisto Manchego

Ingredients

  • 2/3 cup olive oil; divided

  • 2 onions; chopped

  • 4 garlic cloves; minced

  • ½ tsp cumin seeds

  • 2 medium eggplants; chopped into ½” cubes

  • 6 tomatoes; skinned, de-seeded and chopped (or used One 14-1/2-ounce can diced tomatoes)

  • 10 ounces zucchini; chopped into ½” cubes

  • 3 large roasted red bell peppers (can use jarred); chopped into ½” cubes

  • 1 TB fresh oregano; coarsely chopped plus extra for garnish

  • 2 tsp sherry or red wine vinegar

  • Sea salt; to taste

  • Fresh ground black pepper; to taste

  • Manchego cheese; grated for garnish


Directions

  1. Prep the vegetables but chopping into ½” cubes

  2. Roast the red peppers if you can’t find jarred

  3. In a heavy saucepan, heat ½ the olive oil (on medium heat)

  4. Add the onions and garlic; cook for 5 minutes until softened

  5. Transfer to a bowl; set aside

  6. Heat the remaining olive oil; add the cumin and eggplant

  7. Stir until all the oil is absorbed and the eggplant is softened

  8. Add the tomatoes and their juices

  9. Simmer until the mixture starts to thicken

  10. Fold in the zucchini, peppers, cooked onions and chopped oregano

  11. Season with salt and pepper to taste

  12. Simmer gently uncovered until soft

  13. Add the vinegar and serve hot or cold with crusted bread

  14. Garnish with additional fresh oregano and grated Manchego cheese



Servings:  4-6

Equipment Needed:

  • Cutting board

  • Chef’s knife

  • Large, heavy pan for cooking vegetables

  • Bowl for transferring cooked onions

  • Wooden spoon

  • Grater for the cheese

Seasonal Recipesnothyme