Pisto is a Spanish vegetable stew, kind of an equivalent for the more famous French Ratatouille. Pisto is made out of peppers, tomatoes, onions, garlic and zucchini or eggplant. There’s also a generous splash of extra virgin olive oil in this dish.
Pisto is normally served with a fried egg on top, so when at a Spanish restaurant, to veganize Pisto dish, just ask yours without an egg and voila! You can also find Pisto in every supermarket, even the small ones, ready-made, jarred or canned.
The simplicity of this dish requires for good quality, fresh produce. I joined a local vegetable co-op this autumn and I’m really enjoying cooking from seasonal ingredients. And I can say that everything is bursting with taste and even the smell of potatoes bring back childhood memories and inspire to respect the flavor’s of the vegetables without too heavy seasoning.
I’m not even gonna share a “recipe”. I just sautéed in this order the veggies in extra virgin olive oil until everything was cooked; 2 onions, 2 cloves of garlic, 2 small eggplants, 4 small Italian green peppers, 2 small eggplants, 1 zucchini and 4 diced tomatoes with extra virgin olive oil and salt and pepper to taste.
Pisto is perfect as a side dish, on a toasted bread, with rice… the possibilities are endless. This time I tossed it together with a gluten-free linguine and went into a comfort food heaven.