Spanish Ratatouille (Pisto Manchego) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T

Ingredients

• 1 12-ounce zucchini
• 2 8-ounce Chinese or Japanese eggplants, peeled and cut into 1-inch cubes
• Kosher salt and ground black pepper
• 8 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, quartered lengthwise and thinly sliced
• 2 medium bell peppers (see note), stemmed, seeded and cut into ½-inch pieces
• 8 large garlic cloves, thinly sliced
• ¾ teaspoon ground cumin
• 1 ½ teaspoons dried oregano
• 1 14½-ounce can diced tomatoes
• ¼ cup chopped fresh flat-leaf parsley leaves
• 2 ounces Manchego cheese, shaved