READY IN: 55mins


  • 4cupseggplants, ends removed and cubed
  • 1tablespoonsalt (or as needed)
  • 3tablespoonsolive oil
  • 2cupsonions, coarsely diced
  • 1cupred pepper, coarsely diced
  • 1cupgreen pepper, coarsely diced(substitute poblano)
  • 4cupszucchini, coarsely diced
  • 1teaspoonblack pepper (to taste)
  • 4largegarlic cloves, pressed
  • 12 teaspoonred chili pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 12 tablespoonsherry wine vinegar (substitute Vinagre de Jerez)
  • 12 tablespoongranulated sugar (to taste)
  • 12 tablespoondried rosemary, chopped
  • 1teaspoondried thyme leaves
  • 12 teaspoonsmoked paprika
  • 1tablespoonparsley, chopped(for garnish)

    Serving Size: 1 (581) g

    Servings Per Recipe:4

    Calories: 261.3

    Calories from Fat 105 g 40 %

    Total Fat 11.7 g 17 %

    Saturated Fat 1.7 g 8 %

    Cholesterol 0 mg 0 %

    Sodium 2030.9 mg 84 %

    Total Carbohydrate38.3 g 12 %

    Dietary Fiber 11.2 g 45 %

    Sugars 12.6 g 50 %

    Protein 7.6 g 15 %


  • Slice the eggplant in half and cut each half into ½-inch thick slices. Take each slice, cut in half and then dice into ½-inch cubes. Transfer them to a baking sheet lined with paper towels and spread them out in a single layer before generously sprinkling on some ground sea salt; let it sit for 30 minutes.
  • Half an hour later, using paper towels, press down on the diced eggplant to remove any excess liquid; set aside.
  • In a large saucepan over medium heat, add oil and when it gets hot, add onions, red peppers and green peppers, sauté the ingredients for 4 minutes.
  • Add the zucchini, give it a good stir to blend, cover and cook for 5 minutes, stirring halfway through.
  • Add eggplant and combine with the other ingredients before seasoning with freshly ground black pepper. Stir once again, cover and cook for 5 to 7 minutes or until tender – to see if they’re done, just press down on them with the tip of your spoon or spatula.
  • Add pressed garlic and red pepper flakes; sauté for 1 minute. Add the crushed tomatoes including the juice and blend them in with the mixture; season with Vinagre de Jerez, granulated sugar, rosemary, dried thyme leaves, and smoked paprika. Stir well, cover and cook for 5 minutes.
  • When time is up, uncover, stir again, reduce the heat to medium low and let the pisto simmer gently, about 15 minutes or until most liquid has evaporated. Taste and adjust if necessary.
  • When the cooking time is done, there are two options; make a few wells and crack an egg into each and enjoy it with some crusty bread or serve it as is along with some cured ham or as a side dish. Sprinkle on chopped parsley before serving.
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