Spanish Pisto Recipe
Pisto is a classic Spanish dish, very similar to the Italian dish ratatouille in that it’s a vegetable stew. It may differ slightly in different parts of the country, with some adding humble ingredients like potatoes or artichokes. The diversity of vegetables used in this dish gives it both a unique flavor and great nutritional value. Ready to give it a try? This recipe is one of the easiest interpretations of the dish and is a great way to enjoy Spanish cuisine.
- 3 tablespoons of olive oil
- 1 onion, chopped
- 1 red bell pepper, cubed
- 2 cloves of garlic, chopped
- 1 zucchini, cubed
- 1 eggplant, cubed
- 4 tomatoes, chopped
- 1 teaspoon of ground cumin
- Salt and pepper, to taste
- Heat the oil in a large pot over medium heat. Add the chopped onion, red bell pepper, and garlic, and cook until they are softened, stirring occasionally.
- Add the cubed zucchini, eggplant, and tomatoes and stir to combine. Add the ground cumin, salt, and pepper to taste, and again, stir to combine.
- Reduce the heat to low and cover the pot. Let the mixture simmer for 30 minutes, stirring every few minutes.
- Once the vegetables are softened and the flavors have melded together, the pisto is finished. Serve it hot, with crusty bread for the best experience.
Pisto is a dish that is simple to make yet packed with flavor. The combination of vegetables and spices makes for an incredibly aromatic and delightful dish. Pisto also makes a great meal prepping dish; it can be served alone, on toast, as part of an omelet or on pasta. Give it a try and you’ll have a family favourite in no time!