About this Dish
Spain's answer to ratatouille — stewed peppers, zucchini, and tomato.
History & Origin
A specialty of La Mancha in central Spain, pisto is often topped with a fried egg and considered one of the country's great vegetable stews.
IngredientsServes 2
🫒Olive oil, 4 tablespoons
🧅White onion, 1 large, diced
🧄Garlic cloves, 3, minced
🫑Green pepper, 1 large, diced
🌶️Red pepper, 1 large, diced
🥒Zucchini (courgette), 2 medium, diced into 1cm cubes
🍅Ripe tomatoes, 500g, roughly chopped (or 1 x 400g tin crushed tomatoes)
🧂Salt and black pepper, to taste
🍬Sugar, 1 teaspoon (to balance acidity)
🌿Fresh parsley or dried thyme, 1 teaspoon
Method
1
Heat the olive oil in a large wide pan or cazuela over medium heat. Add the diced onion and cook gently for about 8 minutes, stirring occasionally, until soft and lightly golden.2
Add the minced garlic and both the green and red peppers. Cook for another 8–10 minutes until the peppers have softened nicely — don't rush this step, it builds the flavour.3
Add the diced zucchini and stir everything together. Cook for 5 minutes, letting the zucchini soften slightly and pick up some colour from the oil.4
Add the chopped tomatoes, sugar, salt, pepper, and herbs. Stir well to combine everything into a thick, colourful stew.5
Reduce the heat to low, cover with a lid slightly ajar, and let it simmer for 25–30 minutes, stirring occasionally. The vegetables should be very tender and the sauce should thicken and concentrate.6
Taste and adjust seasoning — add more salt, a pinch of sugar if it tastes too acidic, or a drizzle of extra olive oil for richness. Serve warm or at room temperature with crusty bread, fried eggs on top, or as a side dish.User Reviews
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