Pisto is kind of like the ratatouille of Spain. It can be eaten hot or cold, but ideally at room temperature. It's a simple blend of sauteed veggies that have been cut into cubes. I usually do not peel the veggies. The veggies should be cooked separately, even one at a time if you have the energy, to preserve the distinctiveness of their flavors. Everything should be cooked in a healthy dose of extra virgin olive oil (really the key here). The potatoes are very important to me in this dish!


  • 1 can tomato puree
  • 1 onion
  • 1 potato
  • 1 green pepper
  • 1 small eggplant
  • 1 zucchini
  • extra virgin olive oil
  1. Saute 1 onion, chopped and 1 green pepper, chopped
  2. Over low heat, add 1 can of tomato puree
  3. In a separate frying pan, saute 1 potato, chopped, 1 small eggplant, chopped, and 1 zucchini, chopped. Add salt.
  4. When the veggies are tender, stir them into the tomato sauce.
  5. Cook for 20-30 minutes over low heat. Add salt to taste.




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