Pisto – Traditional Recipe

Pisto is a dish that I grew up with and is very typical of Spanish cuisine and also in Gibraltar. In essence it is the Spanish version of ratatouille and it is not the kind of dish that is made in a hurry as it takes time for the courgettes and aubergines to soften, but the result is so yummy. The aubergine gives it a lovely flavour and thickens the sauce. Pisto can be eaten as a main dish or is also many times made as a sauce for filling pastries or to accompany other dishes. It is also served in many tapas bars as a tapa.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice and swewat the onion on a medium heat. Add a pinch of salt to stop it from caramelising.

Step 2

Dice 2 green peppers and one red pepper and add to the pan

Step 3

Finely chop 2 large cloves of garlic and add to the pan. Mix well

Step 4

Dice one courgette and 2 small aubergines (or one large one). Add to the pan and sauté all together for a few more minutes.

Step 5

Add a pinch of black pepper, some more salt and a pinch of oregano. Mix well and add a tin of tomatoes, and half that amount of water.

Step 6

You can also add a tablespoon of sweet smoked paprika, but this is optional and not usually done, but I like it that way.

Step 7

Cook on a gentle simmer for about 45 minutes to one hour.

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