Here’s A Classic Pisto Recipe For You To Enjoy!
Pisto, sometimes also called Pisto Manchego or Pisto Murciano (depending on the recipe) is a delicious stew of vegetables in tomato sauce. It’s a traditional, well-known, and loved Spanish recipe all around the Spanish territory.
Originally from La Mancha in the center of Spain, there’s also a very popular version in Murcia in the Southeast. If you’re looking for a comparison, Pisto is the Spanish saucier cousin of the French Ratatouille.
It’s so popular that almost every family has their own recipe and way of doing it. This Pisto recipe is the one we cook in our house, made with a kind of “in-between styles”.
Pisto is usually eaten as a side dish to almost anything: from tortilla de patatas to pan-fried tuna. The fried egg on top is optional but the crunchy bread is mandatory!
There are a few variations – some include eggplant, others omit zucchini, and some add garlic – but all versions include more or less the same veggies.
The beauty of it lies in the fact that with very simple ingredients, you end up with a super flavorful, filling, and healthy dish that is very versatile.
Also, ingredients don’t need to have specific quantities, so it really does not matter if your zucchini is smaller, or you decide to use 2 – as long as there is a good ratio of each ingredient overall.
Ingredients
In order to tackle this Pisto recipe, here are the ingredients that you’ll need:
- Zucchini – Also known as courgette. You can use a larger or smaller zucchini depending on your preference.
- White onion – You’ll need one white onion.
- Eggplant – Also known as aubergine. Again, you can use a smaller or larger one depending on your preference.
- Italian green peppers – Sometimes also known as cubanelle peppers. If you can’t find them, you can use regular green bell peppers.
- Red bell pepper – Use one large red bell pepper.
- Olive oil – Use a good quality olive oil as it will enhance the flavor of the dish.
- Canned tomato puree – Should not contain any salt or spices. Alternatively, you can also use fresh tomato puree by blending fresh tomatoes without skin in a food processor or blender. Avoid using marinara sauce or any other tomato-based sauce.
- Salt – To add flavor and help the veggies lose some of their water.
- Sugar – To balance the acidity of the tomatoes. Add more or less to taste.
Recipe Tips
This Spanish pisto recipe isn’t too difficult – but here are some recipe tips and tricks to know about so that you get the best pisto in the end!
- It’s important that every vegetable is cut into similar-sized cubes.
- Since this recipe calls for skin-on for the majority of the veggies, we’d recommend paying a visit to a local farmers market to buy organic vegetables.
- The key to a good Pisto is to slowly cook the veggies and to simmer them with the tomato paste for a long time. Pisto is a recipe that shouldn’t be rushed – but one that pays with delicious results.
- For the best flavor, use a good-quality olive oil and avoid using any other vegetable oil if possible. The olive oil really elevates the final flavor of the dish.
- When it comes to spices, this recipe is very simple. If desired, you can add some minced garlic, bay leaves or black pepper.
How to Make Pisto – Step by Step Instructions
Now it’s time to make this Spanish vegetable stew. In this section, we’ll walk you through the recipe steps with process photos so you can follow along and track your progress as you cook.
The exact measurements and ingredient amounts can be found at the bottom of this post in the recipe card!
Start by washing the zucchini, peppers, and eggplant since we are going to cook them with the skin on.
Cut the red and green peppers lengthwise and remove the top and seeds. Dice finely.
Peel the onion and dice finely as well.
Cut the top off the eggplant, discard it, and dice the eggplant finely. Then also cut the top off the zucchini, discard it and dice the zucchini.
Heat the olive oil in a large pan, then add the diced green and red peppers as well as the onions.
Over medium heat, cook the diced onion and peppers until soft and fragrant, stirring regularly. Season with a bit of salt to help release their moisture.
Once the onion and peppers have gotten softer, add the zucchini and eggplant and add a bit more salt.
Cook for 10-12 minutes until the zucchini and eggplant become soft too. Stir regularly.
At this point, add the tomato puree and mix well. Let the pisto simmer on low heat for 30 minutes.
Taste to see if it needs more salt (probably) and sugar to balance out the acidity of the tomatoes. Then let it simmer on low heat for 15 more minutes.
Serve the pisto with a fried egg and crusty bread. Enjoy!
Pisto is usually eaten as a side dish to almost anything: from tortilla de patatas to pan-fried tuna. The fried egg on top is optional but the crunchy bread is mandatory!
It can also be served alongside some rice, used for pie fillings (like Spanish empanadas or empanadillas), or even used as a delicious pasta sauce.
When used as pie filling, canned tuna or hard-boiled eggs can be added.
Storage Tips
The nice thing about making Pisto is that it is very meal-prep-friendly. This means that you can make a big batch to have ready in the fridge for later use.
Store it in sealed containers in the fridge for up to 5 days. It can also be stored in the freezer in portioned containers for up to 3 months.
FAQ
Here are some answers to a few popular questions about Pisto!
Pisto is a tomato-based vegetable stew that is popular in – and originated in – Spain. There are many different variations but generally the same vegetables such as eggplant, peppers, and zucchini are included. Pisto is a versatile dish served with crusty bread and fried egg and can be served as a side dish to lots of different dishes.
To make Spanish Pisto, dice the vegetables and cook them in olive oil until soft. Add in the spices and tomatoes and simmer for a long time to allow the flavors to mingle.
Related Recipes
For more amazing Spanish recipes, check out these other tasty creations and see which ones you like!
- Ensalada Mixta
- Spanish Omelette (Tortilla)
- Lombarda de Navidad (Spanish Christmas Red Cabbage)
- Paella de Verduras (Vegetable Paella)
- Pan Con Tomato (Spanish Tomato Bread)
- Pipirrana (Spanish Juicy Salad)
Pisto
Ingredients
- 2 Italian green peppers, alternatively green bell peppers
- 1 large bell pepper, red
- 1 white onion
- 1 eggplant
- 1 zucchini
- 4 tablespoons olive oil
- 4 cups canned tomato puree, or fresh tomato puree
- 1-2 teaspoons salt
- 2 tablespoons sugar, adjust depending on your needs
Instructions
- Start by washing the zucchini, peppers, and eggplant since we are going to cook them with the skin on.
- Cut the peppers lengthwise and remove the top and seeds. Dice finely.2 Italian green peppers, 1 large bell pepper
- Peel the onion and dice finely.1 white onion
- Cut the top off the eggplant, discard it, and dice the eggplant finely. Then also cut the top off the zucchini, discard it and dice the zucchini.1 eggplant, 1 zucchini
- Heat the olive oil in a big pan. Over medium heat cook the diced onion and peppers until soft and fragrant, stirring regularly. Season with a bit of salt to help release their moisture.4 tablespoons olive oil
- Once the onion and peppers have gotten softer, add the zucchini and eggplant and add a bit more salt. Cook for 10-12 minutes until they become soft too. Stir regularly.
- At this point, add the tomato puree and mix well. Let the pisto simmer on low heat for 30 minutes. Taste to see if it needs more salt (probably) and sugar to balance out the acidity of the tomatoes. Then let it simmer on low heat for 15 more minutes.2 tablespoons sugar, 4 cups canned tomato puree
- Serve the pisto with a fried egg and crusty bread. Enjoy!
Notes
- It’s important every vegetable is cut into similar-sized cubes. Since this recipe calls for skin-on in the majority of veggies, it’s a wise choice to pay a visit to a local farmers market and buy organic veggies.
- The key to a good Pisto is to slowly cook the veggies and simmer them with the tomato paste for a long time. This is a recipe that should not be rushed – it will be worth it.
- Also, to get the real flavors developed I recommend using good-quality olive oil and avoid using any other vegetable oil if possible. An important part of the final flavor is thanks to the olive oil.
- When it comes to spices, we keep it very simple. Some recipes add minced garlic and bay leaves to it. You can also add some black pepper.
- Italian green peppers – often also called cubanelle peppers – have a more intense and peppery taste than green bell peppers. If you can’t find Italian green peppers, you can use regular green bell peppers.
- The tomato puree should be raw without any salt or spices added. Avoid using marinara sauce or any other tomato-based sauce. Alternatively, you can make your own tomato puree by blending fresh tomatoes without skin in a food processor. The sauce will not be as red as if using canned tomatoes, but the flavor for sure will still be amazing.
- Pisto is usually eaten as a side dish to almost anything: from tortilla de patatas to pan-fried tuna. The fried egg on top is optional but the crunchy bread is mandatory! It can also be served alongside some rice, used for pie fillings (like Spanish empanadas or empanadillas), or even used as a delicious pasta sauce.
- Pisto is very meal prep friendly, so you can make a big batch. Store it in sealed containers in the fridge for up to 5 days. It can be stored in the freezer in portioned containers for up to 3 months.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
not bad