This dish is popular in the Mediterranean area. The two most popular versions are Ratatouille and Pisto Manchego
Ratatouille (French version)
1/2 cup olive oil
2 medium onions, finely chopped
1 lb. eggplants cut into small cubes
1 lb. zucchini cut into small cubes
1 red bell pepper seeded and cut into strips
1 green or yellow bell pepper seeded and cut into strips
2 or 3 tomatoes finely chopped
1 bay leaf
1 tablespoon finely chopped fresh thyme
2 cloves of garlic, finely chopped
salt and pepper to taste
1/2 cup black olives
1 tablespoon chopped fresh basil.
1 cup shredded cheddar cheese (optional)
In a large sauce pan saute onions in olive oil for 5 minutes. Add the rest of the ingredients and allow to simmer covered until vegetables are tender. Add cheddar cheese if desired and allow it to cook until cheese melts. Serve with french bread. Usually used as a vegetarian main course, but can be used as a side dish. Serves 4 if eating as a main course.
Note: Adding cheese is not traditional, I just toss it in for additional protein.
Pisto Manchego (Spanish Version)
1/4 cup olive oil
1 large onion, finely chopped
1 lb. potatoes cut into cubes
1 lb. zucchini cut into small cubes
1 red bell pepper seeded and cut into strips
1 green or yellow bell pepper seeded and cut into strips
2 or 3 tomatoes finely chopped
1 bay leaf
1 tablespoon finely chopped fresh thyme
2 cloves of garlic, finely chopped
salt and pepper to taste
1 tablespoon chopped fresh basil.
4 fried eggs to serve on top
Follow the instructions for the Ratatouille recipe, and then cook the eggs after the vegetables are tender. Top each plate of Pisto with a fried egg and serve with rolls or bread of your choosing. Serves 4 if eating as a main course.
Ratatouille (French version)
1/2 cup olive oil
2 medium onions, finely chopped
1 lb. eggplants cut into small cubes
1 lb. zucchini cut into small cubes
1 red bell pepper seeded and cut into strips
1 green or yellow bell pepper seeded and cut into strips
2 or 3 tomatoes finely chopped
1 bay leaf
1 tablespoon finely chopped fresh thyme
2 cloves of garlic, finely chopped
salt and pepper to taste
1/2 cup black olives
1 tablespoon chopped fresh basil.
1 cup shredded cheddar cheese (optional)
In a large sauce pan saute onions in olive oil for 5 minutes. Add the rest of the ingredients and allow to simmer covered until vegetables are tender. Add cheddar cheese if desired and allow it to cook until cheese melts. Serve with french bread. Usually used as a vegetarian main course, but can be used as a side dish. Serves 4 if eating as a main course.
Note: Adding cheese is not traditional, I just toss it in for additional protein.
Pisto Manchego (Spanish Version)
1/4 cup olive oil
1 large onion, finely chopped
1 lb. potatoes cut into cubes
1 lb. zucchini cut into small cubes
1 red bell pepper seeded and cut into strips
1 green or yellow bell pepper seeded and cut into strips
2 or 3 tomatoes finely chopped
1 bay leaf
1 tablespoon finely chopped fresh thyme
2 cloves of garlic, finely chopped
salt and pepper to taste
1 tablespoon chopped fresh basil.
4 fried eggs to serve on top
Follow the instructions for the Ratatouille recipe, and then cook the eggs after the vegetables are tender. Top each plate of Pisto with a fried egg and serve with rolls or bread of your choosing. Serves 4 if eating as a main course.
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