When I lived in Spain pisto was often used as the base for the filling in empanadas. It was also often served as a pincho or tapa in bars when you ordered a drink. That is something I miss from Spain, the fact that a glass of wine is almost always served with a little bite of something amazing to eat. I have made a complete meal out of glasses of wine paired with snacks and it is one of my best food memories.
Pisto is very easy to make and is also very versatile. It can be served as a side dish, used as a filling for savory hand pies, or lasagna. There are a million different recipes for Pisto so don’t feel like you have to follow this to a tee. I found these funky exotic eggplants at the farmer’s market and decided to use them but you can totally use regular purple or any other variety of eggplant that’s in season around you. Get creative with it. It’s really hard to screw this one up.
- 2 small globe eggplants sliced into rounds and then quartered
- 6 skinny green eggplants or 3 medium sized Japanese eggplants sliced into rounds
- 3 purple or any other variety of bell pepper, chopped
- 1 medium sized onion, chopped
- 1/2 cup of marinara sauce
- Olive oil
- Heat 2 Tablespoons of olive oil over medium-high heat. Add onions and saute until starting to soften. Add bell peppers and eggplant, sprinkle with a pinch of salt.
- Saute veggies until they all have a little brown on the edges and then pour in the marinara sauce. Stir and cook until the veggies are all cooked through.
- Add salt to taste.