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.
