Pisto "Vegetable Puree"
Pisto is a traditional Spanish vegetable puree that is a main component of many dishes, but it can also be eaten on its own. Simply spooning this onto some fresh bread makes a nice snack or tasty tapa. Moreover, it is the main component of some meat and fish dishes, empanadas, and other great Spanish recipes. Pisto is really easy to make and I like to make a large batch and keep it in the refrigerator to use as I need it. There are many versions of this, of course, but my version uses tomatoes, red and green peppers, onions, garlic, eggplant and zucchini. This is a very versatile recipe and one single batch can have many uses. Give this one a try, I think you will find it to be a very useful recipe.  
Serves: 4-8 depending on usePreparation time: about 40 minutes INGREDIENTS 1 16oz. can of tomatoes in sauce 1 large onion chopped 3 cloves garlic finely chopped 1 medium eggplant chopped 1/2 zucchini chopped 1 red pepper chopped 1 green pepper chopped 2/3 cup tomato sauce 2 TB finely chopped fine leaf parsley 3 TB olive oil salt and pepper to taste DIRECTIONS Heat the oil in a large pan over medium-high heat and add the onions and garlic. Cook for 4-5 minutes and then add the red and green peppers. Cook for an additional 4-5 minutes. Now add the eggplant and zucchini and cook for another 4-5 minutes. Add the tomatoes and sauce and mix well. Simmer for about 12-15 minutes over medium heat. Add the parsley and then use your hand blender (or food processor) to blend the contents down to a thick and still slightly chunky sauce. Season to your taste with salt and pepper and enjoy! Use in other Spanish recipes or simply spoon over fresh toasted bread and drizzle with a little olive oil. Enjoy!  Return from Pisto Recipe to Home
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