Reading Melissa Clark column in this week’s New York Times Dining & Wine section, “It’s Autumn’s Hearth”, reminded me that I had just a couple of more weeks to take advantage of the few tomatoes and late summer vegetables left. I started looking at recipes for pisto manchego, a Spanish version of ratatouille. Just onions, tomatoes, and green peppers, sauteed in olive oil then cooked slowly till soft, it’s maybe served with a fried egg, maybe over bread, maybe both. I was tempted to play with the dozen variations I found online but contented myself to throw in zucchini but leave the eggplant, chorizo and ham for another day. So simple, it was exactly what I wanted.
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