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Pisto (Simmered Summer Vegetables)

Pronounced “peace-sto”. A wonderful assortment of summertime vegetables stewed in a hearty tomato sauce. Easy to make and wonderful to serve.

Pisto (Simmered Summer Vegetables)


  • 2 tbsp of olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 large eggplant, cubed
  • 2 zucchini, sliced into discs
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14.5 oz) of tomatoes, drained
  • Salt and pepper to taste


  1. In a stock pot, heat up the olive oil on medium heat.
  2. Place the onion into the oil and cook until soft.
  3. Add in the garlic and cook for another thirty seconds to a minute.
  4. Increase your heat to medium-high.
  5. Place the eggplant into the pot and stir occasionally until softened and slightly browned.
  6. Add in the zucchini and bell peppers.
  7. Cook the mixture for another ten minutes.
  8. Pour in the tomatoes and season with salt and pepper.
  9. Bring the mixture to boil and then cover the pot while reducing the heat.
  10. Simmer the stew, stirring occasionally, for 15-20 minutes.

Quick Notes

Be gentle when stirring the vegetables. Stir too hard and you’ll break cooked items apart. You want a nice stew, not mush.

Serving Suggestions

Serve this stew hot or cold, preferably garnished with fresh parsley and accompanied by thick slices of artisan bread.

Tags: Spanish, tapas, vegetables, tomato, sauce

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