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Spanish

Pisto Manchego (Spanish Vegetable Stew)

A Spanish vegetable stew with tomato, peppers, zucchini, brinjal, and olive oil.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Pisto Manchego (Spanish Vegetable Stew)

50 mintotal

Prep 15 min · Cook 35 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Around forty minutes, most of it unattended once the tomato goes in. Pisto is better for being cooked slowly and is often better the next day.

Method

  1. Heat the measured olive oil in a wide pan over medium heat. Add the onion and cook until soft and translucent.

  2. Add the garlic, red capsicum, and green capsicum. Cook until the peppers begin to soften.

  3. Add the brinjal and zucchini. Cook, stirring often, until the vegetables lose their raw firmness.

  4. Stir in the tomato, paprika, salt, and black pepper. Simmer uncovered until the tomato reduces into a thick, glossy stew.

  5. Finish with parsley and rest for a few minutes before serving so the flavors settle.

How to tell it's done

The stew should be soft and juicy but not soupy, with distinct vegetable pieces.

Getting it right

Tip

Cook the vegetables uncovered so the tomato becomes concentrated instead of watery.

What to serve it with

Serve with bread, rice, or as a side to eggs or grilled dishes.

Common mistakes

The stew comes out watery.
Simmer it uncovered and give it time. Tomato, courgette and aubergine all release a lot of water, and a pisto is finished only when the oil separates and the mixture looks glossy.
The vegetables turn to mush.
Add them in order of firmness rather than all at once — onion and peppers first, then aubergine and courgette. Cut everything to a similar size so nothing collapses while something else is still raw.

Substitutions

  • Use Yellow Capsicum if either Red Capsicum or Green Capsicum is unavailable.
  • Egg may be served on top traditionally, but this base recipe is kept vegan.
  • Use Olive Oil instead of Extra Virgin Olive Oil if needed.

Storing and reheating

Keeps four days in the fridge and improves after a night. Reheat gently, and freeze for up to three months — pisto freezes better than almost anything else in this book. Serve it warm or at room temperature with a fried egg on top.