Last Thursday I made a Pisto Manchego with Eggs (see the New York Times recipe). This dish is called a Spanish Rataouille, and is now my favorite way to eat yellow squash or maybe zucchini (I only had squash around). If I was giving someone their first taste of squash or zucchini, I would give this. In fact if I had this as a kid, I would be a huge fan of these 2 veggies which I pushed around the plate throughout my childhood. 

Unfortunately I didn’t take pictures of the whole process, but here’s the final product of my efforts. 

Delicious, ain’t it. I’m sorry, you must be drooling a bit. You should go try making it. 

I’m definitely making this again. It was a lot less trouble than I initially expected. I was able to walk away and tend to other things while making this. I also got rid of some veggies that seemed to linger in the kitchen (squash and tomatoes). 

Simple recipe. Not much trouble. I highly recommend it. Took about an hour of on&off attention for this pan of deliciousness. Want to make it yourself? Then check out the New York Times recipe.

Ingredients: olive oil, zucchini or squash, tomatoes (canned is ok … i just used one and a half creole tomatoes), sugar, garlic, onion, eggs, salt and pepper).

The whole dish feeding about 2~3 meals probably cost me less than 5 bucks (woah, and I didn’t even have to use Ramen). Dishes to clean were a cutting board, spatula, knife, a cast iron pan, and lid.

Note: Don’t have a cast iron pan? I don’t think it would make much of a difference in using a regular non-stick pan. You may have some problems in heat transfer, but probably not much. I recommend trying this dish even if you don’t have this pan.

Also note: Also, I’m sure eggplant would  be a good substitute to the zucchini or squash, but it may become a bit acidic with the tomato. Maybe add in a carrot before cooking to cut the acidity and than take it out after cooking.