Pisto manchego, Spain's colorful combination of sautéed summer vegetables, is similar to France's ratatouille. As-is, this Milk Street recipe makes a beautiful side. When topped with a poached or fried egg, it's a delicious main course. Enjoy!

Ingredients:

  • 12-ounce zucchini
  • Two 8-ounce Chinese or Japanese eggplants, peeled and cut into 1-inch cubes
  • Kosher salt and ground black pepper
  • 8 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, quartered lengthwise and thinly sliced
  • 2 medium bell peppers, stemmed, seeded and cut into 1/2 inch pieces
  • 8 large garlic cloves, thinly sliced
  • 3/4 teaspoon ground cumin
  • 11/2 teaspoons dried oregano
  • 14-ounce can diced tomatoes
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 ounces manchego cheese, shaved

Directions:

Trim off the ends of the zucchini, then slice lengthwise into planks, leaving behind and discarding the seedy core. Cut the zucchini planks into 1/2 inch cubes and set aside. In a medium bowl, toss the eggplant with one teaspoon salt and 1/2 teaspoon pepper.

In a large Dutch oven over medium-high, heat six tablespoons of the oil until shimmering. Add the eggplant in an even layer and cook, undisturbed, until golden brown, three to five minutes. Stir, cover and reduce to medium. Cook, stirring, until tender when pierced with a fork but not falling apart, another three to five minutes. Using a slotted spoon, transfer to a paper towel–lined medium bowl and set aside.

To the same pot, add one tablespoon of the remaining oil and heat over medium-high until shimmering. Add the zucchini in an even layer and cook undisturbed until well browned, about four minutes. Stir and cook, stirring, until browned on all sides and tender when pierced with a fork, another one to two minutes. Using the slotted spoon, transfer to the bowl with the eggplant.

To the same pot, add the remaining one tablespoon oil and heat over medium-high until shimmering. Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, three to five minutes. Stir in the bell peppers, one teaspoon salt and 1/2 teaspoon pepper. Cover and cook, stirring, until the peppers soften, three to five minutes. Stir in the garlic, cumin and oregano, then cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice, then cover and simmer over medium until the flavors have melded, five to seven minutes.

Reduce to low and stir in the eggplant-zucchini mixture. Cook until heated through, one to two minutes. Stir in the parsley, then taste and season with salt and pepper. Transfer to a platter and top with the manchego.