Pisto Manchego

Pisto Manchego

There are many different ways to make this dish. This is one of my favourites from Spain. It is a very simple dish something like a ratatouille and is served all over spain on it's own or accompanying with meats, eggs, fish, or bread - basically anything. What excites me about this dish is that there is a similar dish in India called "Bharta" which has almost the same ingredients can be made following the same recipe.

Ingredients:
4 ripe plum tomatoes
1 egg plant
4 red bell peppers
2 tablespoon olive oil
1 red onion
1 whole garlic (chop the head of the garlic)
1 or 2 Zuchinis
kosher salt and freshly ground peppers

If you want Indian Flavors:

1 tsp ground cumin powder
1 tsp ground coriander powder
Paprika powder according to taste

Preparation:
Rub tomatoes, eggplants, garlic, zuchini, and red peppers with the 2 tablespoons of oil and put them in the baking sheet, along with the onions and garlic.
Roast in a 375 degree Farhenheit oven for about 45 mins or untill very soft. (Egg plant and Onions may take long as an hour)
Allow to cool for about 20-3o mins and then remove the skin from the tomatoes, eggplant, onions, zuchini,garlic.
Roughly chop all the vegetables, and then pass through a hand blender.
Stir in the remaining 1/4 cup olive oil and season to with salt and pepper (or the Indian Spices)

I put all the ingredients in a wok and bring them to a simmer so that the flavors settle in.

Or you can the mixture in small ramkins (the ones used for creme bu le work the best). And top the ramkin with an egg or if you want to get really Spanish, use a qual egg and bake it in the oven for another 10 mins or so.

Serve with t oasted bread