Spanish ratatouille (Pisto Manchego) from Christopher Kimball's Milk Street Magazine, May/Jun 2018 (page 8)

  • ground cumin
  • garlic
  • dried oregano
  • zucchini
  • bell peppers
  • dried red pepper flakes
  • Manchego cheese
  • yellow onions
  • Chinese eggplants
  • canned diced tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute globe eggplants or Japanese eggplants for Chinese eggplants.

  • Partyof7 on February 02, 2021

    Though fussy (cooking each ingredient separately), it’s easy and soo good. The Manchego is a fantastic addition. Leftovers would be delicious with an egg and crusty bread!!

  • anya_sf on August 25, 2018

    My zucchinis were very thin and didn't really have a seedy core, so I did not remove the centers. I made the recipe a day ahead and reheated it. The vegetable cubes were distinct, yet meltingly tender. We enjoyed it very much with a fried egg on top.

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