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Spanish pisto vegetable stew with eggplant, zucchini, tomatoes and lots of olive oil

Pisto (Spanish Vegetable Stew)

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: Side
  • Method: Stew
  • Cuisine: Spanish
  • Diet: Gluten Free


Beautifully rich and colourful, pisto is a Spanish vegetable stew with eggplant, zucchini, tomatoes and peppers. Learn how to make this recipe at home for a perfect side dish or a main.


  • 1 large eggplant, diced
  • 1/2 tsp salt (for eggplant)
  • Good quality olive oil (cold-pressed)
  • 1 large onion, peeled and diced
  • 1/2 long red chilli, diced (or 1/2 teaspoon chili flakes)
  • 1 red bell pepper/capsicum, diced
  • 1 green bell pepper/capsicum, diced
  • 2 garlic cloves, chopped
  • 1.5 cans crushed tomatoes or tomato passata (organic, if possible)
  • 1.5  teaspoons salt
  • 1 teaspoon honey or coconut sugar (optional, omit for Whole30)
  • 2 small to medium zucchini, peeled and diced


  • Dice the eggplant into cubes and sprinkle generously with salt. Leave for 15-20 minutes. This removes some of the bitterness from the eggplant and draws out the moisture so that the vegetable doesn’t need as much oil to fry in.
  • Add 4 tablespoons of olive oil to a large, deep frying pan or a casserole dish and heat over medium heat. Add the onions, chilli and diced peppers. Cook over medium heat for 12-14 minutes, until well softened. Then, add the garlic, tomatoes, salt and sugar or honey and cook for 10 minutes covered with a lid, stirring a couple of times. In the meantime, dice the zucchini and set them aside.
  • Rinse the eggplant under water and pat dry slightly with the kitchen towel. In a separate frying pan, add 2-3 tablespoons of olive oil and heat over medium-high heat. Add the eggplant and cook for 4-5 minutes, stirring halfway, until slightly browned off.
  • Remove the eggplant and add a little more olive oil. Add the zucchini and cook for 4-5 minutes as well, stirring a couple of times.
  • Finally, add the pre-fried eggplant and zucchini to the pot with the tomato mixture and stir through. Cook together for 25 minutes over medium-low heat, covered with a lid. Stir a few times.
  • Let it sit for 5 minutes after cooking before serving. You may garnish pisto with fresh parsley, basil or coriander if you wish.


Store leftover pisto in an airtight container for 4-5 days or freeze for up to 2 months. It can be reheated or enjoyed cold the following days.


  • Serving Size: 1.5 cups
  • Calories: 127
  • Sugar: 6.6 g
  • Sodium: 338.6 mg
  • Fat: 9.8 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 10.5 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: Pisto, Spanish, Eggplant, Zucchini, Stew, Vegetables, Vegan, Vegetarian, Whole30, Paleo

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