Pisto Manchego (Spanish Ratatouille) | PCC Natural Markets

Pisto Manchego (Spanish Ratatouille)

Serves: 4

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Spain's version of ratatouille often is served with a fried egg and a slice of fresh, crusty bread.



In a large skillet, heat oil over medium heat. Add onions and garlic, cooking until soft, about 10 minutes. Stir in eggplant, squash and peppers; cook for 5 minutes. Pour in wine and simmer, stirring occasionally, until wine is reduced by half, about 5 minutes.

Reduce heat to low and add tomatoes. Simmer gently until juices have thickened and vegetables are tender, about 30 minutes. Stir in oregano and parsley and season with salt and pepper. Transfer to bowls, top with a fried egg and sprinkle with Manchego cheese.

Each serving: 190 cal, 7g fat (3g sat), 10mg chol, 610mg sodium, 24g carb, 8g fiber, 9g protein

Recipe by Jackie Freeman, PCC Chef

More about: stew, vegetables


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