Pisto Español Mediterráneo (Imprimir)
Un vibrante guiso de verduras mediterráneas con berenjena, calabacín, pimientos y tomate, ideal como tapa o plato principal.
# Ingredientes:
→ Vegetables
01 -
1 medium onion, finely chopped
02 -
2 garlic cloves, minced
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
1 medium zucchini, diced
06 -
1 medium eggplant, diced
07 -
400 g ripe tomatoes, peeled and chopped or canned crushed tomatoes
→ Oils and Seasoning
08 -
5 tbsp olive oil
09 -
Salt and black pepper, to taste
10 -
½ tsp sugar, optional to balance acidity
11 -
Fresh parsley, optional for garnish
→ Optional Topping
12 -
4 eggs, for serving traditionally fried
# Instrucciones:
01 -
Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5–7 minutes.
02 -
Add the bell peppers and cook for another 5 minutes, stirring occasionally.
03 -
Stir in the eggplant and zucchini, season lightly with salt, and cook until slightly softened, about 10 minutes. Add more oil if the vegetables absorb it too quickly.
04 -
Add the tomatoes and sugar (if using). Stir well, lower the heat, and simmer gently for 20–25 minutes until all vegetables are tender and the mixture is thick.
05 -
Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired and serve hot, warm, or at room temperature.
06 -
For the traditional version with egg, fry eggs in olive oil and serve one on top of each portion of pisto.
# Notas:
01 -
Excellent as a vegetarian main, a side for grilled meats, or a filling for empanadas. Pisto can be made ahead and refrigerated for up to 3 days. For a smoother sauce, partially blend before serving.