Dinner Tonight: Pisto Manchego (Spanish Ratatouille)

Name: Dinner Tonight: Pisto Manchego (Spanish Ratatouille)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 907 grams tomatoes (or one carton cherry tomatoes and one can diced with juice); 0 teaspoons cumin; 1 eggplant, about 1 pound, pierced several times with a fork; 1 heads garlic, top third sliced off; 59 milliliters olive oil; 1 teaspoon dried oregano; 1 medium red onion, unpeeled; 1 pinch Large red pepper flakes; 3 peppers, red or green; 2 mediums zucchini

The recipe Dinner Tonight: Pisto Manchego (Spanish Ratatouille) could satisfy your European craving in approximately 45 minutes. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 283 calories, 7g of protein, and 15g of fat each. If you have olive oil, onion, eggplant, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Using either a large grill, grill pan, a 500°F oven, or a broiler, grill/roast the eggplant, peppers, and unpeeled onion, turning occasionally, for 15-20 minutes until soft and charred. 10 minutes in, add the zucchini and tomatoes.

Ingredients you will need

Eggplant

Tomato

Zucchini

Peppers

Onion

Equipment you will use

Grill Pan

Oven

Grill

Transfer the vegetables to a rimmed baking sheet as they finish cooking, picking over as they cool to remove charred skins. Core and seed the peppers and cut into a medium dice. Halve the eggplant, remove the seeds, and dice. Peel and thinly slice the onion. Dice the zucchini. Slip the garlic cloves from their skins and trim any charred parts, then chop. Roughly chop the tomatoes, and seed if using whole tomatoes.

Ingredients you will need

Tomato

Whole Garlic Cloves

Vegetable

Eggplant

Zucchini

Peppers

Onion

Seeds

Equipment you will use

Baking Sheet

In a large (at least 12-inch) skillet, heat the olive oil over medium heat and add the eggplant and onion. Cook, stirring, for 3 minutes, then add the remaining vegetables and spices, plus any juices from the baking sheet, strained. Bring to a boil then simmer until the vegetables are all tender and the sauce has thickened. Season with salt and pepper (it will certainly need a lot of seasoning).

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Seasoning

Eggplant

Spices

Onion

Sauce

Equipment you will use

Baking Sheet

Frying Pan

Fry as many eggs as eaters, cooking without flipping until the whites are just set. Divide the vegetables into ramekins or small bowls, and top with the fried egg.

Ingredients you will need

Vegetable

Egg