Pisto (Spanish Vegetable Stew)
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Pisto is a classic Spanish vegetable stew that captures the vibrant flavors of Mediterranean cuisine. Its hearty combination of fresh vegetables, tender tomatoes, and aromatic herbs makes it a comforting yet healthy dish perfect for any occasion. The rich, rustic flavors and the balance of textures—crisp peppers, soft zucchini, and juicy tomatoes—make Pisto irresistibly delicious.
Originating from the Andalusian region, Pisto is often seen as Spain's answer to ratatouille. Its name derives from the Provençal word 'pistre,' meaning a mixture or mash, highlighting its rustic, communal roots. Traditionally served with a fried egg on top or alongside crusty bread, Pisto has become a beloved staple across Spain, celebrated for its simplicity and vibrant taste.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 zucchinis, sliced
- 2 ripe tomatoes, chopped
- 2 cloves garlic, minced
- 1 eggplant, diced
- Salt and pepper to taste
- 1 tsp smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add chopped onion and cook until translucent, about 5 minutes.
- 3
Stir in minced garlic and cook for another minute.
- 4
Add chopped bell peppers and cook until softened, about 5 minutes.
- 5
Include diced eggplant and cook until it starts to soften, about 5 minutes.
- 6
Stir in sliced zucchini and cook for an additional 5 minutes.
- 7
Add chopped tomatoes, smoked paprika (if using), salt, and pepper. Mix well.
- 8
Reduce heat to low, cover, and simmer for 15-20 minutes until all vegetables are tender and flavors meld.
- 9
Taste and adjust seasoning as needed.
- 10
Serve hot, garnished with chopped parsley, optionally topped with a fried egg or alongside crusty bread.