Pisto is the Spanish version of ratatouille (stewed vegetables), and it’s one of my husband’s favorite dishes. This simple stew is a mouthwatering way to enjoy the best summer produce!

Want to try some other Spanish stews? You’ll enjoy these authentic recipes for chicken and chorizo stew and Spanish beef stew.

Introduction

Pisto sounds remarkably simple, but like most simple dishes in Spain, there are excellent versions and terrible ones. The trick, as usual, is the quality of your produce and of your extra virgin olive oil, as well as the care you take while slowly stewing the vegetables.

This pisto recipe cooks each vegetable separately, which is more work, but is worth the time because it ensures each vegetable is perfectly cooked and not mushy.

Ingredients

Curious what ingredients you need to make a comforting pot of Spanish pisto? Let’s talk about the most important ingredients that you need to get started.

• Tomato: It’s best to use ripe, fresh tomatoes that are diced, but you can use good quality, canned diced tomatoes during the winter or in a pinch.
• Eggplant: The eggplant (aubergine) in this recipe is salted to remove its bitterness, then rinsed before sautéing. Choose eggplant that’s firm and smooth.
• Zucchini: This is a great way to enjoy bountiful summer zucchini (courgette). Use ones are smooth and firm.
• Red and Green Pepper: I like to use diced red and green bell pepper for a great balance of color and flavor in the stew.
• Olive Oil: Be sure to use the best quality olive oil that you can find–preferably a Spanish oil if possible. This will really make a difference in the flavor of the pisto!

See recipe card for full information on ingredients and quantities.

Variations

• Spicy Version: For a non-traditional but delicious touch, add a couple of dried cayenne peppers along with the garlic.
• Zucchini: Since zucchini is a variety of squash, you can replace it with an equal amount of summer squash if you’d like.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Peel and dice the eggplant. Spread it on paper towels and sprinkle with salt and let it sit for 10 minutes.
2. Once it’s sweated for 10 minutes, rinse the eggplant with cold water to remove the salt.

3. Heat a splash of olive oil in two skillets over medium heat. Add the onions to one and stir to coat in the oil.
4. Cook over medium-low heat until they turn transparent, then cover the pan and allow them to gently steam without turning brown. Once the onion is cooked, reserve it in a bowl.

5. Add the red and green peppers to the other skillet and toss in the hot oil.
6. Cook over medium-high heat until the peppers begin to brown, then lower to medium and cook for 10 minutes or until soft. Reserve the peppers along with the onion.

7. Heat more olive oil in the same two skillets. Cook the zucchini in one over medium-high heat to brown.
8. Lower the heat and cover and cook until softened, stirring occasionally.

9. In the second skillet, cook the eggplant the same way you cooked the zucchini. Brown the eggplant over medium-high heat.
10. Turn the heat down and cook until it’s softened, then add the cooked eggplant and zucchini to the bowl of onion and peppers.

11. Add the spices to the bowl of cooked vegetables and mix well.
12. Heat a little olive oil in one of the pans and cook the garlic (and dried cayenne peppers if you’re using them).

13. Add the diced tomato.
14. Cook over medium low heat until the veggies break down into a sauce, about 20 minutes. Season with sugar and salt.

11. Mix the cooked veggies and spices into the tomato sauce. Heat the mixture through and cook for about 10 minutes over medium heat.
12. Serve with sliced Manchego cheese (pisto Manchego), or top with a fried egg (pisto con huevo).

Recipe FAQs

Serve

The most famous ways to serve pisto is topped with a fried egg (pisto con huevo) or topped with thin slices of Manchego (pisto manchego).

You can serve pisto as a main course, or as an appetizer. It also makes a great side dish with meat or fish!

Store

Leftovers: Like all tomato-based soups and stews, pisto tastes better the next day. It will keep in the refrigerator for up to 5 days.

Freezing: Pisto can be frozen in an airtight container or zip-top freezer bag for up to 3 months. Let it defrost overnight in the fridge before reheating.

Expert Tips

• Choose good quality ingredients for the best flavors. It’s especially important to choose flavorful tomatoes and olive oil.
• Be careful not to overcook the veggies, or the pisto will be mushy and not have an appetizing texture.
• Taste the pisto before serving and adjust the seasonings to taste.

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Traditional Spanish Pisto Recipe

Try my delicious pisto recipe, a Spanish version of ratatouille!

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Course: Main

Cuisine: Spanish

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 268.33kcal

Instructions

• Spread the diced eggplant on paper towels and sprinkle liberally with kosher salt. Let it sit for at least 10 minutes, then rinse thoroughly and drain well.

• Pour a splash of olive oil to two frying pans and set over medium heat for 2 minutes.

• Add the onions to one of the pans along with a pinch of salt. Sauté over medium-low heat until they are transparent, then cover and allow them to steam without browning. Be sure to stir occasionally. Once they’re cooked, reserve them in a large bowl.

• Meanwhile, add the peppers to the other pan and sauté over medium high heat until browned. Lower the heat to medium, then cover and cook for about 10 minutes, stirring occasionally. Reserve along with the onions.

• Cook the zucchini and drained eggplant in the two skillets with a splash of olive oil. Start cooking them on medium high, then turn the heat to medium-low once they begin to brown. Cover and cook until tender, stirring occasionally. Reserve along with the other cooked vegetables.

• Add all the spices to the bowl of cooked vegetables and mix well.

• Add a bit more oil to one of the pans if necessary, and add the diced garlic (and the dried cayenne peppers if using). Sauté over medium heat until it smells aromatic, about 1 minute.

• Add the peeled and diced tomato to the pan. Cook over medium low heat for about 20 minutes, stirring frequently, until you have tomato sauce. Add the sugar and salt to taste.

• In a large frying pan, mix the reserved veggie and spice mixture with the tomato sauce and cook over medium heat until hot, about 10 minutes. Taste and adjust seasonings as desired.

• Serve the pisto as an appetizer or side dish with meat or fish. If you’d like to serve it as a main course, top it with a fried egg (pisto con huevo) or with thinly sliced Manchego cheese (pisto manchego). Enjoy!

Notes

• Choose good quality ingredients for the best flavors. It’s especially important to choose flavorful tomatoes and olive oil.
• Cut the veggies in 1 centimeter cubes for a more authentic look.
• Be careful not to overcook the veggies, or the pisto will be mushy and not have an appetizing texture.
• Taste the pisto before serving and adjust the seasonings to taste.

Nutrition

Serving: 1serving | Calories: 268.33kcal | Carbohydrates: 52.68g | Protein: 9.78g | Fat: 5.56g | Saturated Fat: 0.89g | Sodium: 112.77mg | Potassium: 2122.04mg | Fiber: 18.71g | Sugar: 31.4g | Vitamin A: 4345.31IU | Vitamin C: 198.07mg | Calcium: 123.97mg | Iron: 3.03mg