Pisto | FoodieAtlas

Ingredients

4 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large zucchini, diced
1 large eggplant, diced
4 large tomatoes, peeled and diced (or 1 can of diced tomatoes)
1 teaspoon sugar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Vegetables

Heat the olive oil in a large skillet or saucepan over medium heat.

Add the chopped onion and garlic and saut√© until softened and translucent, about 5 minutes.

Cook the Peppers

Add the diced red and green bell peppers to the skillet and cook for another 5-7 minutes until they begin to soften.

Add Zucchini and Eggplant

Stir in the diced zucchini and eggplant, cooking for an additional 5 minutes until the vegetables start to soften.

Add Tomatoes

Add the diced tomatoes (or canned tomatoes) to the skillet, along with the sugar. Mix well and bring to a simmer.

Reduce the heat to low and let the mixture simmer for about 20-30 minutes, stirring occasionally, until all the vegetables are tender and the flavors are well combined.

Season

Season with salt and pepper to taste.

If the mixture is too thick, you can add a little water to reach the desired consistency.

Serve

Garnish with freshly chopped parsley before serving.

Pisto can be served hot or at room temperature, often accompanied by crusty bread or as a side dish to meat or fish.