Pisto Manchego

Spain’s Ratatouille with Flair

5 from 1 vote

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Course Side

Servings 4

Ingredients

6 tablespoons extra-virgin olive oil divided
3 medium zucchini ~1 pound,cut into planks, remove seeds and cut into 1/2-inch cubes (see Notes)
3 Chinese or Japanese eggplants—long and skinny ~1-¼ pounds, peeled and cut into 1-inch cubes
1 large yellow onion thinly sliced
3 medium bell peppers assorted colors, stemmed, seeded and cut into 1/2-inch pieces
8 large garlic cloves thinly sliced
2 rosemary sprigs
5 thyme sprigs
2 pints cherry tomatoes halved
1/2 cup dry white wine
1 tablespoon sherry vinegar
4 tablespoons chopped fresh flat-leaf parsley divided
Kosher salt and freshly ground black pepper
2 ounces Manchego cheese shaved

Instructions

Prepare all of the vegetables prior to starting to cook. While this takes about an hour to cook, there really isn’t enough time to chop your vegetables and cook others at the same time.
Line a medium bowl with paper towels and set aside.
In a large Dutch oven (at least 6 quarts) over medium-high heat, heat 4 tablespoons of olive oil. Add the eggplant in an even layer and cook, undisturbed, until golden brown, 3 to 5 minutes. Stir, cover and reduce to medium. Cook, stirring, until tender when pierced with a fork but not falling apart, another 3 to 5 minutes. Using a slotted spoon, transfer to the paper towel-lined bowl.
To the same pot, add 1 tablespoon olive oil and heat over medium-high. Add the zucchini in an even layer and cook undisturbed until well-browned, about 4 minutes. Cook, stirring, until browned on all sides and tender when pierced with a fork, another 1 to 2 minutes. Using a slotted spoon, transfer to the bowl with the eggplant.
To the same pot, add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the onion and 1/4 teaspoon Kosher salt. Cook, stirring occasionally, until golden brown, 3 to 5 minutes.
Stir in the bell peppers, 1/2 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper. Cover and cook, stirring occasionally, until the peppers soften, 3 to 5 minutes.
Stir in the garlic, rosemary and thyme. Cook until fragrant, about 30 seconds.
Stir in the tomatoes with their juice and white wine. Cover and simmer over medium heat until the flavors have melded, 5 to 7 minutes. Remove the lid and cook for another 5 to 10 minutes until most of the liquid is gone. You’re looking for an almost jam-consistency.
Reduce the heat to low and stir in the eggplant-zucchini mixture. Cook until heated through, 1 to 2 minutes.
Stir in the sherry vinegar and 3 tablespoons of parsley. Taste and season with additional Kosher salt and freshly ground pepper.
Transfer to a platter and top remaining 1 tablespoon of parsley and shaved Manchego cheese. Serve warm.

Notes

Trim off the ends of the zucchini, then slice lengthwise into planks, leaving behind and discarding the seedy core. (Don’t use the seedy core of the zucchini, as it turns soft and mushy with cooking.).Cut the zucchini planks into ½-inch cubes and set aside.
‘Fond’ are the carmelized brown bits that are left on the bottom of your pot when you cook vegetables. Scrap as much off the bottom of the pot as you can and mix it with the vegetables as it contributes a nice smokiness. You want to avoid black bits as those are likely burnt and could contribute a bitter taste.
Leftovers can be frozen. Spray a freezer-safe and oven-safe baking dish lightly with olive oil and transfer mixture. Cook straight from the freezer at 350°F for 50 to 60 minutes or until heated through. Top with shaved Manchego cheese.