Entree: Spain – Murcia – Pisto Murciano (Rustic Murcian stewed summer vegetables in tomato and olive oil, often served with a fried egg or crusty bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, about 0.2 oz (6 g), minced
- 1 red bell pepper, seeded and diced, about 6 oz (170 g)
- 1 green bell pepper, seeded and diced, about 6 oz (170 g)
- 2 medium zucchini, diced, about 12 oz (340 g)
- 1 small eggplant, peeled and diced, about 10 oz (280 g)
- 1 lb (454 g) ripe tomatoes, peeled and chopped
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley or basil
- 4 large eggs, approx. 2 oz (56 g) each (optional, for serving)
- Crusty bread or boiled rice for serving (optional)

Instructions

1. Heat the olive oil in a wide heavy skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
2. Add the diced red and green bell peppers; cook 5–7 minutes until they begin to soften.
3. Stir in the diced zucchini and eggplant; cook, stirring occasionally, until they start to soften and brown lightly, about 8–10 minutes.
4. Add the chopped tomatoes, bay leaf, salt, pepper, and sugar if using. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, until the vegetables are very tender and the mixture is thick and jammy, about 20–30 minutes. If mixture dries out, add 1–2 tbsp (15–30 ml) water as needed.
5. Remove the bay leaf and adjust seasoning. Stir in chopped parsley or basil just before serving.
6. If serving with eggs, fry the eggs in a little oil to desired doneness and place each on top of a portion of pisto. Serve hot with crusty bread or rice.