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| Pisto manchego |
This Spanish-style ratatouille originates from the region of La Mancha
Serves 6
Pisto manchego ingredients: 8 tomatoes, blanched, refreshed, peeled. 2/3 cup (165ml) olive oil. 2 eggplants, cut into 2cm pieces. 1 onion, finely chopped. 4 garlic cloves, chopped. 4 bay leaves. 8 zucchinis, cut into 2cm pieces. 1 tsp caster sugar. 4 eggs. 1 tbs finely chopped flat-leaf parsley
Pisto manchego recipe: Remove seeds from tomatoes and discard, then roughly chop the flesh and set aside. Heat half the oil in a large fypan over medium-high heat. Add eggplant and cook, stirring, for 608 minutes until tender, Remove from the pan and set aside. Add the remaining 1/3 cup (80ml) oil to the pan, then add the onion. Cook, stirring, for 3-4 minutes until softened, then add the garlic and bay leaves and cook, stirring, for 2 minutes or until fragrant. Add the zucchini and cook, stirring occasionally, for 5 minutes until just starting to soften. Add the tomato and caster sugar, then season. Cook for 10 minutes or until tomato starts to break down. Return the eggplant to the pan with 1 cup (250ml) water. Simmer for 30 minutes until liquid has reduced and vegetables are tender. Remove from heat, taste and season, if necessary. Preheat the oven to 180C. Divide the mixture among 6 large shallow ramekins and make a small indent with the back of a spoon in each one. Crack an egg into each indent and bake for 6-8 minutes until the egg is cooked to your liking. Scatter with parsley and serve immediately. By then, the pisto manchego is ready
