This Mediterranean vegetable stew is a mix of summer veggies like zucchini, bell peppers, eggplant and tomatoes all simmered down to a creamy consistency. Imagine Pisto coming to your table in their tapas sized cazuealas, usually topped with a fried egg and served with some fresh, warm bread. Time to meet Spanish Ratatouille!! Yes, Pisto and Ratatouille are almost similar in their looks and flavors, yet some purist will pinpoint some little differences. Both are vegetable stews out of the Mediterranean and are jam packed with hearty flavors. A few weeks back we tried our hand at Ratatouille and simply marveled at the results a few vegetables can create if cooked right. We are traveling in Spain for five weeks and started our blogging adventure in Madrid, then Sevilla, Mijas and are currently in Granada. I am very excited to present our Spain travel and food guides very soon here on GypsyPlate. There is so much to see and eat everywhere you go from big cities to smaller Medieval towns scattered all over. Now after a few weeks in Spain, we have already ordered Pisto a few times, especially when we get tired of meaty dishes. Pisto topped with eggs is very sumptuous and hearty, and would even please any meat lover with its deep and rich flavors, thanks to an abundance of good quality olive oil. We love to cook local specialties on our trips. Whenever we try some cracking local delicacy, it inspires us to cook our version of the same in our Airbnb kitchens. Our New Orleans BBQ Shrimp from NoLa, and Toad in the Hole from Wales have a lot of memories of cooking them in distant lands. We decided to cook Pisto this time, as we figured it’s Spain’s most beloved vegetable dish.
Why We Loved Spanish Vegetable Stew
What is Pisto?
Pisto, also known as “pisto manchego”, is a Spanish dish that originated in the region of Castilla-La Mancha. It is traditionally a summer dish, as it utilizes an abundance of seasonal vegetables. The name “pisto” means “pounded” in Spanish, which refers to the original method of preparation where vegetables were ground or pounded in a mortar. The dish can trace its roots back to the Moorish occupation of Spain, where similar vegetable stews were common. There are many variations throughout Spain, and each region or even each cook might have their own version of the dish. For instance, in some areas, they add squash or pumpkin, while others include potatoes.
What is Difference Between Pisto and Ratatouille?
While both dishes are similar, there are a few key differences:
Pisto Ingredients
Olive Oil – We use premium extra virgin olive oil for our Pisto. A good quality olive oil is very essential to develop a great end result. Feel free to use good quality regular olive oil instead of extra virgin, if you prefer a lighter flavor. Vegetables – Onion, bell peppers (we used local green and red long cylindrical bell sweet peppers), zucchini, eggplant. Tomatoes – Today we are using tomato passata, commonly found in Spain. You can use crushed tomatoes or tomato sauce, or even blanch fresh tomatoes quickly and puree or grate them. Aromatics and herbs – Garlic, thyme, oregano, rosemary (just a light hint of herbs). Salt and pepper – To taste. Sugar – Optional. Only a little only in case your tomatoes are acidic or have a lot of tang.
Pisto Manchego Recipe
Cook the vegetables: Heat the olive oil in a large pot over medium heat. Add diced onion to the pot and sauté until it becomes translucent. Add the green and red bell peppers and garlic to the pot and continue to sauté for another 5 minutes. Add zucchini and eggplant to the pot. Stir well and continue to cook for about 10 minutes, or until the vegetables start to soften. Add tomato Stir in the tomato passata or crushed tomatoes along with herbs, salt, red chili flakes. Simmer: Lower the heat and let the mixture simmer for about 35-45 minutes, or until all the vegetables are soft and the flavors have melded together. Stir occasionally to prevent the vegetables from sticking to the pot. Taste and season for salt or sugar. Serve: Serve Pisto warm. It can be served as a main dish, side dish, or tapa. You can add a fried egg on top of each serving if desired.
Tips and Tricks
Variations
Serving Suggestions
Pisto is a versatile dish that can be served in various ways. Here are some suggestions:
Leftovers and Storage
Before storing, allow your pisto to cool down to room temperature. Transfer leftovers to an air tight container, then refrigerate for 3 or 4 days. It can also be frozen for a couple of months. Just thaw overnight in the fridge. When you’re ready to eat your leftover pisto, reheat it in a pan on the stovetop over medium heat, adding a splash of water if it has thickened up. If you liked our French Ratatouille, it’s time to try our Pisto. We’re absolutely digging into it along with some runny eggs mixing with the delicious veggies, and mopping all the olive oil based sauce with some warm bread. Pisto is huge in Spain, and there is a good reason for it. It’s absolutely finger licking delicious!!! Try these other great meatless dinner ideas!Mediterranean White BeansPasta alla NormaHomemade FalafelPalak PaneerMushroom StroganoffRibollita SoupBlack Bean ChiliEggplant Parmesan
