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Pisto Manchego
Pisto Manchego
added by leathellin

A Spanish vegetable dish similar to ratatouille. it can be served Spanish style in a terracotta dish with barely fried eggs to break in or used as a flexible sauce for almost anything. Lasagne, baked with fish, as a sandwich filling, on a pizza... It freezes really well and uses up a whole range of vegetables.

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Prep time
  • 15 minutes of chopping
Cook Time
  • 30 mins to an hour depending on taste
Servings
  • 4
Ingredients
  • 1 Aubergine and 2 courgettes chopped into approx cm cubes, chopped red pepper (all from our vege box), chopped onion, garlic, fresh basil, thyme and oregano (from the balcony in our case), chopped tomatoes and some passata.
  • To serve in the Spanish style - some eggs (free range with those lovely yellow yolks).
  •  
  • Optional other vegetables if you have them - other colours of pepper, squash, sweet potato...
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Directions
In a nice big heavy pan fry the onions and garlic in some olive oil, then start adding the cubes of vegetables - aubergine first, courgette a bit later, then pepper and finally tomatoes. Add passata as needed for some liquid and to cover the vegetables. Chop/mash up the fresh herbs and add those. Simmer the lot for between half an hour and an hour depending on how you like your vegetables - I like to do it until they are just soft but not falling apart or mushy. If you want to serve it as the Spanish tapa then fry some eggs leaving the yolks nice and liquid and place them on top of the dish. Eat by dipping bread in and generally mixing things up.
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