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.
- 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
- In a stock pot, heat up the olive oil on medium heat.
- Place the onion into the oil and cook until soft.
- Add in the garlic and cook for another thirty seconds to a minute.
- Increase your heat to medium-high.
- Place the eggplant into the pot and stir occasionally until softened and slightly browned.
- Add in the zucchini and bell peppers.
- Cook the mixture for another ten minutes.
- Pour in the tomatoes and season with salt and pepper.
- Bring the mixture to boil and then cover the pot while reducing the heat.
- Simmer the stew, stirring occasionally, for 15-20 minutes.
Be gentle when stirring the vegetables. Stir too hard and you’ll break cooked items apart. You want a nice stew, not mush.
Serve this stew hot or cold, preferably garnished with fresh parsley and accompanied by thick slices of artisan bread.