Pisto is Spain’s answer to the French ratatouille, a medley of summer vegetables simmered to perfection. It’s a colorful dish, each bite a celebration of the garden’s best produce. In every spoonful of Pisto, you’ll find the sweetness of tomatoes, the softness of zucchini, the slight bite of bell peppers, and the earthiness of eggplant. This dish is often served with a fried egg on top, making it a hearty and wholesome meal that’s as nutritious as it is delicious. Pisto is not just food; it’s a canvas of Spanish harvest, enjoyed from the humblest kitchens to the finest restaurants.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 2 tomatoes, peeled and chopped
- Olive oil
- Salt and pepper to taste
- Optional: fried egg, for serving
- Fresh parsley or basil, for garnish
Instructions:
- Heat olive oil in a large pan. Sauté onion and garlic until translucent.
- Add bell peppers, zucchini, and eggplant; cook until softened.
- Stir in tomatoes; season with salt and pepper.
- Simmer until vegetables are tender but not mushy.
- Serve hot, topped with a fried egg if desired and garnished with fresh herbs.
Pisto is a versatile dish that embodies the simplicity and richness of Spanish flavors.
The origins of Pisto can be traced back to the region of La Mancha. It is thought to have Moorish influences, with each region in Spain adopting its own variation of this vegetable stew over time.
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