Pisto Recipe

I love this recipe because it’s the perfect blend of fresh, colorful veggies simmered to perfection, bringing all the comforting flavors of home-cooked goodness. Plus, the aroma of sautéed garlic and onions combined with the sweetness of bell peppers and the depth of eggplant creates a delightful, guilt-free escape into a Mediterranean dream.

I adore making dishes that are bursting with color and nutrition, like Pisto, a medley of vegetables that is Spanish in origin. My Pisto is blessed with the gift of olive oil—4 tablespoons worth—that serves as the carrier for the flavors and the vehicle for the healthful fats that I want to include in a dish.

For the base layer of flavor, I sauté a finely chopped onion and a couple of smashed and minced garlic cloves. Then I get to the good stuff: a mélange of red and green sweet bell peppers that I chop to within an inch of their lives, followed by sautéing them to within an inch of their lives, until they’re just soft enough to layer in with the next group of veggies.

Ingredients

Healthy fats: Olive oil is an excellent source of heart-healthy, monounsaturated fats.

Onion: Sweetness and depth; full of antioxidants.

Garlic: Provides a boost of aromatic flavor and has immune-supporting properties.

Vitamin C: Very high.

They add sweet flavor and eye-catching color.

Zucchini: Adds almost no calories, has an undetectable flavor, and contributes fiber.

Tomatoes: Juicy and zesty; brimming with vitamin C and lycopene.

Eggplant: Absorbs tastes nicely; supplies fiber and crucial vitamins and minerals.

Parsley: Contains vitamins A, C, and K; fresh and peppery.

Ingredient Quantities

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 2 ripe tomatoes, peeled and chopped
• 1 medium eggplant, peeled and diced
• Salt, to taste
• Freshly ground black pepper, to taste
• A pinch of sugar (optional, to balance acidity)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat.

2. Sauté the chopped onion for about 5 minutes until it becomes translucent.

3. Combine the minced garlic and cook them for one more minute, by which time they should smell amazing.

4. Diced red and green bell peppers go into the skillet and are cooked for about 5 minutes, by which time they are starting to soften.

5. Combine the diced zucchini and eggplant, cooking them together for another 5-7 minutes until they begin to soften.

6. Mix the tomatoes—peeled and chopped—into the concoction, stirring to ensure they combine well.

7. Add salt and freshly ground black pepper to taste to the mixture.

8. Add a pinch of sugar to counterbalance the acidity of the tomatoes, if you wish.

9. Lower the heat, cover the skillet, and let the vegetables simmer gently for 20-30 minutes until they are completely tender and the flavors have melded together.

10. Before serving your homemade Pisto, garnish it with parsley that has been freshly chopped. Then enjoy!

Equipment Needed

1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Peeler (for eggplant and tomatoes, if needed)
7. Stove
8. Lid for skillet
9. Serving spoon
10. Bowl (for serving)

FAQ

• What is Pisto?Pisto is a classic dish from Spain, akin to the French ratatouille. It features a medley of sautéed vegetables—typically onions, bell peppers, zucchini, and tomatoes. And while pisto is often served as the main attraction, it is frequently accompanied by bread and/or fried eggs.
• Can I use other vegetables?Certainly! Pisto can be tailored to your liking by incorporating various vegetables. Some people like to add carrots. Others prefer mushrooms or squash. Not everyone makes Pisto the same way.
• Do I need to peel the tomatoes?It is recommended to peel the tomatoes for a smoother texture, but you can skip this step if you would rather not.
• How do I balance the acidity of the tomatoes?If you wish, you can use a small amount of sugar to counterbalance the tomato’s acidity.
• Is Pisto served hot or cold?Though typically served warm, pisto can be enjoyed at room temperature or cold. This makes it a dish that can be served any time of the year, in any season, and still work as a versatile course.
• What can I serve Pisto with?Crusty bread, fried eggs, and meats such as chicken or fish make ideal companions for pisto.

Substitutions and Variations

Substitute options for olive oil are sunflower oil or canola oil.
Can be substituted with yellow or orange bell pepper: Red bell pepper.
Zucchini: Yellow squash can stand in for this.
Canned diced tomatoes can be used as a substitution for fresh tomatoes.
Mushrooms: Can be used in place of eggplant for an alternate flavor and texture.

Pro Tips

1. Pre-salting the Eggplant Before adding the diced eggplant, sprinkle it with a little salt and let it sit for about 15 minutes. This helps draw out excess moisture and any bitterness, making the eggplant more tender when cooked.

2. Optimize Tomato Flavor If your tomatoes are not very ripe or flavorful, consider using a splash of quality canned tomatoes or a tablespoon of tomato paste to enhance the rich tomato taste.

3. Spice it Up For an extra layer of flavor, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to the dish after adding the tomatoes.

4. Herb Infusion Add a sprig or two of thyme or a bay leaf during the simmering stage for added depth of flavor. Remember to remove them before serving.

5. Rest Before Serving Allow the dish to sit for 15-20 minutes after cooking, as this resting period lets the flavors meld further, enhancing the taste when you serve it.