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Pisto Manchego

Pisto Manchego is a traditional Spanish vegetable stew made with zucchini, eggplant, tomatoes, peppers, onions, and olive oil. Finished with fresh herbs and Manchego cheese, it's a comforting Mediterranean dish perfect as a main course or side.
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Prep Time 35 minutes
Course Main Course
Cuisine Spanish

Ingredients
  

For the Pisto

  • 6 tablespoons extra virgin olive oil divided
  • 3 medium zucchini about 1 pound, seeded and cut into ½-inch cubes
  • 3 Chinese or Japanese eggplants about 1¼ pounds, peeled and cut into 1-inch cubes
  • 1 large yellow onion thinly sliced
  • 3 medium bell peppers assorted colors, diced
  • 8 garlic cloves thinly sliced
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 2 pints cherry tomatoes halved
  • ½ cup dry non-alcoholic white grape juice or non-alcoholic white cooking wine alternative
  • 1 tablespoon sherry vinegar
  • 4 tablespoons chopped fresh flat-leaf parsley divided
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 ounces Manchego cheese shaved

Instructions
 

  • Step 1: Prepare the Vegetables
  • Wash, peel, seed, and chop all vegetables before beginning. Having everything prepared in advance makes cooking much easier.
  • Line a medium bowl with paper towels and set aside.
  • Step 2: Cook the Eggplant
  • Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat.
  • Arrange the eggplant in an even layer and cook without stirring for 3–5 minutes until golden brown.
  • Stir, cover, reduce the heat to medium, and continue cooking for another 3–5 minutes until tender.
  • Transfer the eggplant to the prepared bowl using a slotted spoon.
  • Step 3: Cook the Zucchini
  • Add 1 tablespoon of olive oil to the same pot.
  • Add the zucchini and cook undisturbed for about 4 minutes until nicely browned.
  • Stir and cook another 1–2 minutes until tender.
  • Transfer to the bowl with the eggplant.
  • Step 4: Cook the Aromatics
  • Add the remaining tablespoon of olive oil.
  • Cook the onion with ¼ teaspoon kosher salt until softened and lightly caramelized, about 3–5 minutes.
  • Add the bell peppers, ½ teaspoon salt, and black pepper.
  • Cover and cook for another 3–5 minutes until the peppers soften.
  • Step 5: Build the Sauce
  • Add the garlic, rosemary, and thyme.
  • Cook for about 30 seconds until fragrant.
  • Stir in the cherry tomatoes and non-alcoholic white grape juice.
  • Cover and simmer for 5–7 minutes.
  • Remove the lid and continue cooking another 5–10 minutes until the tomatoes break down into a thick, jam-like consistency.
  • Step 6: Finish the Pisto
  • Reduce the heat to low.
  • Return the cooked eggplant and zucchini to the pot.
  • Stir gently until everything is heated through.
  • Mix in the sherry vinegar and 3 tablespoons of chopped parsley.
  • Taste and adjust the seasoning with additional salt and black pepper if needed.
  • Step 7: Serve
  • Transfer the Pisto Manchego to a serving platter.
  • Sprinkle with the remaining parsley and top with shaved Manchego cheese.
  • Serve warm with crusty bread, grilled meats, fried eggs, or roasted potatoes.

Notes

Japanese or Chinese eggplants have fewer seeds and a milder flavor.
  • Red wine vinegar can replace sherry vinegar if necessary.
  • Omit the Manchego cheese for a dairy-free version.
  • This dish pairs wonderfully with grilled chicken, beef, seafood, or fresh bread.