Don Signature Crab - Singapore Food Guide

Pisto Manchego

Pisto Manchego is a Spanish-style, slow-simmered vegetable stew of tomatoes, zucchini and peppers, adapted for a Singapore kitchen and cooked gently in a wok or heavy pan.

Pisto Manchego

About this dish

Pisto Manchego is Spain’s answer to ratatouille — a humble, comforting medley of tomatoes, red and green peppers, zucchini (courgettes) and onions slowly cooked until meltingly tender. In Singapore this dish works brilliantly as a light main for a weekday family dinner or as a sharing side at a potluck — imagine it on a kopitiam table beside crusty bread or steamed rice at a heartland makan session.

Think soft, slightly caramelised vegetables with a bright tomato body and a whisper of smoky paprika; textures range from silky tomato sauce to tender chunks of zucchini and peppers. At home in Tiong Bahru flats or an East Coast condo kitchen, this recipe is forgiving: you can cook it in a wok over medium-high heat to mimic the fast, high-heat cooking of zi char stalls, or slow-simmer in a heavy pan for deeper caramelisation like a weekend hobby cook.

For a Singapore twist, serve Pisto Manchego with a fried egg, a grating of Manchego cheese or a spoonful of sambal for heat; it also pairs well with crusty baguette at an alfresco CBD lunch or as part of a casual festive spread. It’s vegetarian-friendly, freezer-friendly, and perfect for busy parents who want a make-ahead, healthy vegetable dish with a touch of Mediterranean sunshine.

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion (about 200 g), finely sliced
  • 3 cloves garlic, minced
  • 1 large red bell pepper (about 150 g), seeded and diced
  • 1 large green bell pepper (about 150 g), seeded and diced
  • 2 medium zucchini (about 300 g), diced
  • 1 medium eggplant (about 300 g), diced (optional)
  • 800 g canned whole tomatoes, crushed by hand (or 600 g fresh ripe tomatoes, peeled and chopped)
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika (pimentón) or regular paprika
  • 1 bay leaf
  • 1 tsp fine sugar (to balance acidity), or to taste
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp sherry vinegar or white wine vinegar
  • Fresh parsley or basil, roughly chopped, for garnish
  • 50 g Manchego cheese, grated (optional, for serving)
  • 2 tbsp chopped flat-leaf parsley (optional)
  • 2 large eggs (optional, for serving fried on top)
  • Optional Singapore twist: 1 tsp sambal oelek or 1 tsp kecap manis for a sweeter, spicier note
  • Crusty bread or steamed jasmine rice, to serve

Step-by-Step Method

  1. Prepare all vegetables: slice the onion, mince the garlic, dice the red and green peppers, zucchini and eggplant (if using). Keep similar-sized pieces so they cook evenly.
  2. Heat 2 tbsp olive oil in a wide wok or heavy-bottomed frying pan over medium heat until shimmering. Add the sliced onion and a pinch of salt and cook, stirring, until translucent and starting to caramelise, 6–8 minutes.
  3. Add the minced garlic and cook for 30 seconds until fragrant. Increase heat to medium-high, add the diced peppers and cook, stirring occasionally, until softened and edges show light char, about 6–8 minutes.
  4. Stir in the zucchini (and eggplant if using) and continue to cook over medium-high heat until pieces begin to brown and release moisture, 5–7 minutes. Use the wok’s wide surface to let vegetables caramelise a little; this adds sweetness.
  5. Push vegetables to the side, reduce heat to medium, add the tomato paste and cook briefly, then add the crushed tomatoes, smoked paprika and bay leaf. Stir to combine, reduce heat to low and simmer gently.
  6. Simmer, uncovered, stirring occasionally, until sauce thickens and vegetables are tender but not mushy, 20–30 minutes. Taste and adjust seasoning with sugar, salt, pepper and 1 tbsp sherry vinegar; for a Singapore twist add 1 tsp sambal or a splash of kecap manis if desired.
  7. If serving with a fried egg, fry eggs in a separate pan to your liking while the pisto finishes. Remove bay leaf and fold in chopped parsley or basil just before serving.
  8. Serve hot or warm with crusty bread, toasted baguette slices, or steamed jasmine rice; finish with a grating of Manchego cheese or a drizzle of good olive oil. Leftovers keep well and taste even better the next day.

Tips & Serving Ideas

  • Buy produce at NTUC FairPrice, Cold Storage, or a wet market in the morning for the freshest peppers and zucchini; eggplant and tomatoes are easy to find year-round.
  • Caramelise the onions and allow some browning on the peppers and zucchini for extra sweetness — a 3–4 minute high-heat sear in a wok gives good flavour (wok hei-like effect).
  • Adjust acidity with a little sugar and sherry vinegar to balance canned tomatoes — taste and tweak like chefs at a zi char stall adjust seasoning for each batch.
  • Make-ahead: Pisto keeps well in the fridge for 3–4 days and freezes for up to 2 months. It often tastes better the next day once flavours meld — great for bento or lunchboxes.
  • For a protein boost, serve with a runny fried egg on top or mix in flaked canned tuna for a Spanish conserva twist suitable for quick CBD lunch.
  • Spice level: add sambal oelek or chopped chilli padi for Singapore-style heat, or omit to keep it mild for kids.
  • If you prefer a creamier texture, stir through a knob of butter or a splash of extra virgin olive oil off the heat before serving.

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