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Pisto Andaluz

A traditional Andalusian vegetable stew made by slowly sautéing fresh vegetables in olive oil. Rich, healthy, and full of flavor—perfect for vegetarians and best served with fried eggs and bread.
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Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant 400–500 g
  • 1 large zucchini 700 g
  • 2 Italian green peppers
  • 1 large onion
  • 2 large potatoes 400–450 g
  • 2 garlic cloves
  • 1 can crushed tomatoes 800 g
  • 4 tbsp mild olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp sugar
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pan or pot
  • Knife
  • Cutting board
  • Spoon or spatula

Method
 

Instructions
  1. Prepare eggplant:
  2. Slice eggplant, sprinkle with salt, and let rest for 15 minutes. Rinse and pat dry.
Chop vegetables:
  1. Dice zucchini, onion, peppers, potatoes, garlic, and eggplant into even cubes.
Cook base:
  1. Heat olive oil in a large pan. Sauté onion and peppers until soft and translucent. Add garlic and cook for 1–2 minutes.
Add vegetables:
  1. Add eggplant, zucchini, and potatoes. Stir, cover, and cook on low heat for 20 minutes.
  2. Add crushed tomatoes, oregano, thyme, sugar, salt, and pepper. Stir well.
Simmer:
  1. Cook until vegetables are tender and mixture thickens. Stir occasionally.
Serve:
  1. Adjust seasoning and serve hot with fried eggs and bread.

Notes

You can add vegetables like carrots or remove potatoes if desired
Sugar helps balance tomato acidity
Slow cooking gives the best flavor