Spanish Pisto

 

Pisto is the Spanish version of French ratatouille, or Italian caponata.  Served as a side dish, a tapas, with eggs, or bread and manchego cheese

Ingredients:

1 medium eggplant, diced

2 medium zucchini, diced

4 tbsp olive oil

1 large onion, peeled and diced

1/2 teaspoon chili flakes - adjust to taste

1 diced red bell pepper

1 diced green bell pepper

2 garlic cloves, chopped

3 large tomatoes, seeded and chopped

1 tsp salt

Instructions:

Heat half of the olive oil in a heavy bottom pan, on medium heat.  Add the eggplant, and cook until lightly browned, then remove from the pan, and then add the zucchini to the pan, and cook 4-5 minutes, stirring to lightly brown all sides. Remove the zucchini and set aside with the eggplant. 

Add the remaining olive oil to the pan, with the onion and garlic, sauté till translucent.  Then add the peppers and tomatoes, salt and chili flakes. Stir to combine, and cook over low heat for about 15 minutes. Add the cooked eggplant and zucchini, cover, and let the vegetables simmer for about 30 minutes, stirring occasionally. 

Serve warm, or store in the refrigerator and serve cold or reheated - will keep for about 3 days in the fridge.  

Eggs and crusty bread are the traditional Spanish accompaniments.