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Pisto (also known as Pisto Manchego) is a traditional Spanish vegetable stew primarily made with tomatoes. It originates from the regions of Murcia, Castilla-La Mancha, and Extremadura. While there are many variations of this dish, it commonly includes vegetables like eggplant, peppers, and zucchini. Pisto is typically served as an appetizer and can be enjoyed with white rice, bread, fried eggs, or slices of cured ham. It also serves as a filling for pies (such as Spanish empanadas or meat pies) and can even be used as a pasta sauce.
Pisto a la Bilbaína from Bilbao in the Basque Country is similar to Pisto Manchego but generally includes only zucchini and green peppers with tomato sauce.
Ingredients:
- 1 eggplant
- 1 zucchini
- Half an onion
- 1 red pepper
- 1 green pepper
- 800g canned tomatoes
- Smoked paprika powder
- Olive oil
- Salt
- Sugar
Steps:
- Dice all vegetables into cubes; peel and dice tomatoes.
- Sprinkle salt on eggplant cubes; mix well and let sit for 15 minutes. Rinse thoroughly afterward and pat dry.
- Heat olive oil in a pan; fry eggplant until browned; set aside.
- Fry zucchini in the same pan until browned; set aside.
- Add more olive oil; sauté onions until soft.
- Add garlic along with green and red peppers; stir-fry until slightly colored.
- Add canned tomatoes; continue stir-frying.
- Season with salt, sugar, and smoked paprika powder; cover with lid; simmer on medium-low heat for 15 minutes.
- Return fried eggplant and zucchini to pot; simmer on medium-low heat for another 5 minutes.
- Serve garnished with parsley; enjoy alongside fried eggs.
