Teresa's Recipes
Pisto
Pisto is a vibrant and hearty Spanish dish hailing from the sun-kissed regions of Murcia and Castilla La Mancha. Often compared to the French ratatouille, Pisto is a delightful medley of fresh vegetables, including ripe tomatoes, tender eggplants, and sweet bell peppers, all generously bathed in rich olive oil. This dish is not only a celebration of the Mediterranean harvest but also a staple in Spanish homes, serving as a comforting side or a main dish topped with a fried egg. Pisto is perfect for showcasing the bounty of summer and is best enjoyed with crusty bread to soak up the flavorful juices.
Ingredients
- 4 tablespoons Olive oil
- 1 large, diced Onion
- 1, diced Green bell pepper
- 1, diced Red bell pepper
- 1 medium, diced Eggplant
- 1 medium, diced Zucchini
- 4 large, diced Tomatoes
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course/Side Dish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 220
- Fat: 14g
- Carbs: 22g
- Protein: 3g
- Sodium: 400mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onions and both bell peppers to the pot. Cook for about 5-7 minutes, stirring occasionally, until they soften and begin to caramelize.
- Stir in the diced eggplant and zucchini, cooking for an additional 5-7 minutes until they start to soften.
- Add the diced tomatoes to the mixture, along with salt and black pepper to taste. Stir everything well to combine.
- Cover the pot with a lid and let the pisto simmer on low heat for approximately 30 minutes, stirring occasionally to prevent sticking. The vegetables should be tender and the flavors well melded.
- Taste and adjust the seasoning with more salt and pepper if necessary.
- Serve the pisto warm, garnished with a fried egg on top if desired, and enjoy it with crusty bread or as a side dish.
Tips
- For a heartier version, add chickpeas or lentils to the mix for added protein.
- Feel free to experiment with other seasonal vegetables such as squash or mushrooms.
- Pisto can be made ahead of time and reheats beautifully, allowing the flavors to develop even more.