The Spanish vegetable stew from La Mancha made with peppers, zucchini, and onions is pisto.
Often called pisto manchego, it is a slow-cooked mixture of vegetables fried or stewed in olive oil. Common versions include tomato, onion, green and red peppers, and zucchini; some also contain eggplant. The vegetables are generally cooked separately or in stages so that each softens properly before the ingredients are combined.
Pisto is associated with Castilla–La Mancha, but related preparations are also found in Murcia and Extremadura. It is commonly served warm as a starter, alongside bread, or as an accompaniment. A fried egg on top is a particularly familiar serving style, and pisto can also be used as a filling for empanadillas and other pastries.
It is sometimes compared with ratatouille, caponata, or samfaina because all are Mediterranean vegetable dishes. They are not interchangeable, however: ratatouille is French, caponata is Sicilian and often sweet-and-sour, while pisto’s Spanish identity is tied to its vegetable combination and regional traditions.