Pisto Manchego is a famous Spanish dish of vegetables sauteed to perfection. It makes a great side dish to grilled meats or a nice breakfast served with fried eggs! |

Pisto Manchego - Spanish Vegetable Stew

This Spanish veggie stew makes a perfect side dish to grilled meats or is great as a standalone meal topped with some fried eggs!

Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories Per Serving 321 kcal
Author Cooking The Globe


  • 2/3 cup olive oil , divided
  • 2 large onions , coarsely chopped
  • 3 red bell peppers , cored, seeded, cut into small cubes
  • 3 zucchini , cut into small cubes
  • salt and pepper , to taste
  • 6 medium tomatoes , peeled, diced
  • 1 1/2 teaspoon sugar
  • 1 large eggplant , cut into small cubes


  1. In a large skillet, heat 1/3 cup oil and add the onions. Cook over medium heat, stirring, until they begin to soften.

  2. Add the bell peppers and cook until they begin to soften. Add the zucchini and season. Cook until they soften. Add the tomatoes and the sugar. Cook until all the liquid evaporates.

  3. While the veggies are cooking, heat the remaining 1/3 cup oil in another skillet and add the eggplant. Cook, stirring and turning, until it's soft. Transfer to a plate and drain on paper towels.

  4. Add the cooked eggplant to the vegetables and cook for a few minutes more. Serve with grilled fish or meat or with fried eggs and toasted bread. Enjoy!

Recipe Notes

Adapted from The Food of Spain by Claudia Roden