Pisto is the Spanish version of ratatouille. Typical from the region of Murcia and La Mancha, it is usually served warm with a fried egg and bread. It is made of tomatoes, onions, eggplant or zucchini, green and red peppers and olive oil.
For 3 servings:
- 1 onion, small diced
- 2 red peppers, diced
- 2 green peppers, diced
- 1 small zucchini, diced
- 1/2 dl of extra virgin olive oil La Chinata
- 2 dl of tomato sauce (preferably homemade)
- 1 teaspoon of cumin
1. In a large pan, heat 1/2 of extra virgin olive oil over moderate heat. Add the onion and the diced peppers (both the green and red) and cook until the onion is translucent and the pepper is soft. It is important to stir often and be patient!
2. Add the add zucchini and continue to cook the mixture until the zucchini becomes soft.
3. Add the tomato sauce and cook for 2 additional minutes. Remove the pan from the stove and season with salt and cumin. Transfer the pisto to a plate or a bowl and enjoy it while still warm.
Tips: It can take time until the onion and the pepper are properly cooked. It is better to reduce the heat to low and be patient than to try to sauté the mix in just few minutes!
More tips: You can sprinkle some grated Manchego cheese on top right before serving.