Pisto Manchego with Toasted Bread

[Photograph: Carrie Vasios]

Pisto Manchego with Toasted Bread

About This Recipe

Yield:serves 6
This recipe appears in: Serious Entertaining: Spain...On The Roof Again


  • 3 medium eggplants, diced
  • 4 tomatoes, diced
  • 6 red bell peppers, diced
  • 2 red onions, diced
  • 1/2 cup plus 3 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • For Toasts
  • 1 baguette, cut into 3/4 inch rounds.
  • 2 tablespoons olive oil


  1. 1

    To Make Pisto: In a large saucepan, heat 3 tablespoons olive oil over medium high heat. Add onions and eggplant and saute until onion is translucent, about 8 minutes. Add red peppers and saute for another five minutes.

  2. 2

    Add tomatoes and lower heat to medium low. Cover and cook until vegetables are soft, about 20 minutes.

  3. 3

    Stir in 1/2 cup olive oil and season with salt and pepper.

  4. 4

    To Make Toasts: Preheat oven to 375°F. Lay baguette rounds across a baking sheet in a single layer and sprinkle with olive oil. Bake until golden, about 6 minutes.

  5. 5

    Serve pisto warm or at room temperature with toasts alongside.

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