Entree: Spain – Extremadura – Pisto Extremeño (Rustic Spanish vegetable stew from Extremadura of tomatoes, peppers, eggplant or zucchini, often served with fried eggs or bread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 6 tbsp (90 ml) extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium green bell peppers, seeded and diced
- 1 medium eggplant, peeled and diced, about 1 lb (450 g)
- 2 medium zucchinis, diced, about 12 oz (340 g)
- 1.5 lb (680 g) ripe tomatoes, peeled and chopped or 28 oz (800 g) canned whole tomatoes, crushed
- 1 tsp (5 g) sweet smoked paprika (pimentón dulce)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) sherry vinegar or red wine vinegar (optional)
- 2 large eggs, approx. 3.5 oz (100 g) total, for serving (one fried egg per two servings)
- Fresh parsley, chopped, for garnish
- Crusty bread to serve

Instructions

1. Warm the olive oil in a large wide skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
2. Add the diced bell peppers and cook until softened, about 8 minutes. Stir in the diced eggplant and zucchini, season with salt and pepper, and cook gently, stirring occasionally, until the vegetables begin to soften and brown slightly, about 12–15 minutes.
3. Add the chopped tomatoes (or crushed canned tomatoes), smoked paprika, and bay leaf. Reduce heat to low and simmer uncovered for 20–30 minutes until the mixture is thick and jammy, stirring now and then. If the stew seems too acidic, stir in the sherry vinegar sparingly to balance flavors.
4. Remove the bay leaf and adjust seasoning. If serving with eggs, fry eggs in a little olive oil to desired doneness.
5. Serve pisto hot or warm, topped with a fried egg if desired, sprinkled with chopped parsley, and accompanied by crusty bread.