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Pisto manchego

Castilla y La Mancha

Pisto manchego

Pisto manchego is a traditional Spanish dish from the Castilla la Mancha region, packed with vegetables, super healthy and really easy to make. Enjoy!

Serves

4

Preparation time

15 minutes

Cooking time

about 50 minutes

Allergens

Ingredients

  • 3 tbsp La Española Mild & Light Olive Oil
  • 2 red onions, diced
  • Salt and freshly ground black pepper
  • 4 cloves garlic, crushed
  • 1 green capsicum, deseeded and cut into chunks
  • 1 red capsicum, deseeded and cut into chunks
  • Few fresh oregano leaves, thyme sprigs and sprig rosemary
  • 1 eggplant, cut into chunks
  • 2 small zucchinis, cut into chunks
  • 500g ripe tomatoes, peeled and chopped
  • 1 tsp sugar
  • 1 tbsp sherry vinegar

To serve: 

  • Fresh oregano leaves
  • La Española Extra Virgin Olive Oil Medium Flavour, for drizzling
  • Manchego cheese, grated (optional)

Directions

  1. Heat the olive oil in a large pan, over a medium heat. Add the onions and a little salt, cover and cook for 8 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
  2. Add the capsicum, cover and cook over a medium heat for 5 minutes, stirring occasionally until the capsicums are just softened.
  3. Throw in the herbs, eggplant and zucchini, stir well, then cover and cook for 10 minutes, stirring occasionally. 
  4. Add the tomatoes, sugar and sherry vinegar. 
  5. Season well, then cover and cook for 20 minutes, until the vegetables are tender and tomatoes broken down.
  6. Serve in bowls, garnish with the oregano leaves and drizzle with the Extra Virgin Olive Oil Medium Flavour. Scatter over the manchego cheese if desired.
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