Pisto manchego, is a Spanish recipe used as a side or main dish. It can also be a sauce for empanada. It can be eaten with rice, potatoes, and goes well with fried or hardboiled eggs. It’s similar to the French ratatouille, but with fewer spices or eggplant.
- 1 large onion or 2 medium
- 1 clove garlic
- 1 tbs oil (preferably olive)
- 2 peppers (one red and one green)
- 2 zucchini
- 800-1000 grams (28 oz) diced/pureed canned tomatoes
- 1-2 tbs sugar
- 2 tbs olive oil
- Salt to taste
The T-mix is perfect for this recipe. If using a T-mix chop the onion, garlic, and green peppers. If using the T-mix make sure they are in big chunks. They will get chopped finer later. Cook them for about 10 minutes. Add zucchini in large chunks and chop for a few seconds in the T-mix. Add the rest of the ingredients and cook for 30 minutes on 100 C.
If you use the T-mix, you can use the varoma to steam potatoes.