Related with french Ratatouille, italian Caponata and greek Briam, Pisto is a simple vegan dish mainly used as side dish but also, adding egg, become a starter or even a main dish.
INGREDIENTS :
- 1 large zucchini
- 1 large purple eggplant
- 2 green peppers (for frying)
- 1 large onion
- 2 cups of crushed red tomato, without peel and seeds
- Sal
- Extra virgin olive oil
First cut the eggplant in cubes, without removing the skin, and soak in water with plenty of salt. Doing this you avoid the eggplant absorbs an excess of oil. Keep in salty water at least one hour.
Cut the zuchinni in cubes, again not peeling.
Remove the seeds of the peppers and cut in chunks.
Peel the onion and cut in cubes.
In a large casserole at low-medium heat pour a jet of olive oil.
Pour the vegetables and cover with the lid. Do not incorporate yet the tomato. Simmer, stirring ocasionally, around 30 minutes. The inner water of the vegetables, while you keep casserole covered, will allow to soften them.
Once eggplant, onion etc are soft, add the tomato and cook for some extra 10 minutes, stirring ocasionally. If you do not want any juice, remove the lid. You will get a dry pisto, which is convenient if it becomes a side dish. Season 5 minutes before to serve.
If you want to convert pisto in a single course, simply pour an egg and beat it, like when you make scrambled eggs, with the vegetables while still on the fire cooking.
