For Pisto Manchego, rinse the peppers and tomatoes, pat them very well and cut them.
Chop the onion and garlic. Heat oil in a deep frying pan.
Saute onion and garlic until translucent. Add the vegetables, season with salt and pepper and steam everything together over medium heat. Occasionally “tap” with a wooden spoon to make it a little mushy. Saute until the cooking liquid has evaporated.
Serve the pisto manchego hot.
Preparation Tip:
For Pisto Manchego, you can also use zucchini instead of peppers or use half zucchini and half peppers.