Happy Monday to todos! As we leave summer behind, I really feel that the days are going by so fast. The weather is definitely changing, warm but not too hot, the sun sets a little sooner and leaves are starting to fall to the ground. The fall is coming guys.
But! Everyone can still get fresh vegetables from their gardens, farmers market, or supermarket That’s one of the reasons I decided to publish this dish. It’s another good use for all of those zucchini, tomatoes, etc. that many of you might be wondering what to do with. The name of this dish is pisto. This is another Spanish dish, 100% traditional from the south of Spain. The origin of this dish comes from the farmers. They used to use whatever seasonal vegetables they might have available that day for their meals. Although, some say that the original ingredients were just olive oil, tomato and pepper. (and maybe also garlic.) Over the years, they have been adding ingredients such as onion and zucchini, and others. These are all the traditional flavors you might expect from a typical Spanish dish.
Ingredients for 2-4 servings:
- 1 medium onion chopped
- 1 medium zucchini chopped into small chunks
- 1 green bell pepper chopped into small chunks
- 1 red bell pepper chopped into small chunks
- 1 small eggplant peeled and chopped into small chunks
- 2-4 big tomatoes for the sauce or 1 medium can of crushed tomatoes
- olive oil
- salt and pepper
- Fried egg and potatoes are optional (Some people top it with a piece of fish such as cod. Remember, it’s a seasonal dish- so you can use what’s on hand!)
- In a large skillet over a medium heat, add 2 tablespoons of olive oil and add the chopped onion. Cook for a few minutes until the onion turns translucent.
- Chop the zucchini into small chunks and add them to the pan. Then, add the chopped peppers. Season with salt.
- Next, add the chopped eggplant.
- Peel and dice the tomatoes as finely as possible.
- Turn the heat down to a simmer and add the chopped tomatoes and their juice (or a can of crushed tomatoes) to the pan with the vegetables. Season with salt and pepper.
- Continue to simmer for 20 more minutes on low heat.
- Ready to serve!
*If you want to serve it with the fries and egg like I did: Place the fries on the bottom, then add the vegetables and top it with the fried egg.
** As a healthier alternative, I baked the french fries at 450F for 30 minutes. Before putting them in the oven, I drizzled them with some olive oil, salt and pepper.