Pisto (Spanish Vegetable Stew)

Name: Pisto (Spanish Vegetable Stew)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Cuisine: Spanish
Ingredients: 0.5 cup olive oil; 1 large yellow onion, 2 1/2 cups, finely chopped; 3 garlic cloves, about 2 teaspoons, minced; 1 green bell pepper or 3 small Italian sweet peppers, 1 1/4 cups, finely chopped; 1 red bell pepper, 1 1/4 cups, finely chopped; 1 large eggplant, 3 cups, peeled and finely chopped; 1.5 tsp kosher salt; 1 large zucchini, 1 1/2 cups, peeled and finely chopped; 5 whole peeled canned plum tomatoes, 1 1/2 cups, cut into bite-size pieces; 2 tbsp sherry vinegar; 1 tbsp fresh marjoram; 0.5 tsp black pepper; Chopped fresh parsley, for garnish; Fried diced potatoes and fried eggs, optional, for serving

A Spanish vegetable stew with eggplant, peppers, and zucchini simmered in olive oil with tomatoes and marjoram, often served with fried eggs.

total: 1 hr
prep: 30 min
cook: 30 min
servings: 10

Original recipe on foodandwine.com

Keep this recipe

Add a copy of Pisto (Spanish Vegetable Stew) to your Saucepan library.

Save it to your library

Get the app

Saucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.

Android is coming soon.

Ingredients

10 servings

Steps

Tap an ingredient or step to check it off.

getsaucepan.com/r/8e1d65df-7d13-4a31-b512-8cd677ee03d9 · Original: https://www.foodandwine.com/pisto-spanish-vegetable-stew-11790930