Pisto – Traditional Recipe

Pisto is a dish that I grew up with and is very typical of Spanish cuisine and also in Gibraltar. In essence it is the Spanish version of ratatouille and it is not the kind of dish that is made in a hurry as it takes time for the courgettes and aubergines to soften, but the result is so yummy. The aubergine gives it a lovely flavour and thickens the sauce. Pisto can be eaten as a main dish or is also many times made as a sauce for filling pastries or to accompany other dishes. It is also served in many tapas bars as a tapa.

I don’t think there is one definitive version of Pisto since this is a dish that is very typical but the ingredients are always the same: onion, red and green peppers, courgettes and aubergines. For some reason I always associate Pisto with summer but it is eaten at all times of the year. I also think that it pays to be generous with the oil as it will bring out the flavours of the vegetables. Typically it a served with fried potatoes (real ones!) and a fried egg, but if you want to make it vegan then you can omit this. For a healthier alternative I also have it with rice instead many times.

Pisto – Traditional Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 6 tbsp olive oil
  • 1 large onion
  • 2 green peppers
  • 1 red pepper
  • 2 cloves of garlic
  • 1 courgette
  • 2 small aubergines (eggplant), or 1 large
  • pinch of black pepper and oregano
  • 1 tin (400 g) tomato
  • 200 ml water
  • 1 tbsp smoked sweet paprika (optional)
  • 6 tbsp olive oil
  • 1 large onion
  • 2 green peppers
  • 1 red pepper
  • 2 cloves of garlic
  • 1 zucchini
  • 2 small eggplants, or 1 large
  • pinch of black pepper and oregano
  • 1 tin (14 oz) tomato
  • ¾ cup water
  • 1 tbsp smoked sweet paprika (optional)

Instructions

  1. Finely dice and swewat the onion on a medium heat. Add a pinch of salt to stop it from caramelising.
  2. Dice 2 green peppers and one red pepper and add to the pan
  3. Finely chop 2 large cloves of garlic and add to the pan. Mix well.
  4. Dice one courgette and 2 small aubergines (or one large one). Add to the pan and sauté all together for a few more minutes.
  5. Add a pinch of black pepper, some more salt and a pinch of oregano. Mix well and add a tin of tomatoes, and half that amount of water.
  6. You can also add a tablespoon of sweet smoked paprika, but this is optional and not usually done, but I like it that way.
  7. Cook on a gentle simmer for about 45 minutes to one hour.

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