Spanish Pisto

Spanish pisto is a deliciously aromatic vegetable stew that's quite similar to ratatouille. It's a warming and nutritious dish that's naturally vegan and super easy to make!

Pisto is the Spanish answer to ratatouille, and it's an incredibly simple yet delicious dish that also happens to be naturally vegan.

Spanish pisto can be made with various combinations of vegetables, with bell peppers and tomatoes being used in the majority of versions.

I like to make pisto with a mix of eggplant, zucchini and bell peppers. This is a recipe that calls for lots of olive oil, so it's important to use a quality one.

Why you'll love this pisto recipe

• It's super easy to make with very simple ingredients.
• Spanish pisto is nutritious and hearty and just the perfect way to use up any veggies you may have in the fridge.
• It works well as a main or a side dish, and it's simply perfect with a chunk of rustic bread.

Ingredients and substitutions

Olive oil - Just like in ratatouille, olive oil is an essential ingredient in Spanish pisto, so it's important to use the best quality you can.

Eggplant (aubergine) - Eggplants tend to soak up a lot of olive oil, but you can avoid this by cutting them into small cubes, sprinkling them with some salt and leaving them in a bowl for about 15-20 minutes.

Red onion - I absolutely love the flavor of red onions in this dish, as it pairs great with the other veggies. However, you can use any other kind of onion you like.

Garlic - Feel free to use as much garlic as you want here.

Fresh herbs - I made this pisto with a mix of fresh thyme and rosemary, but you can also add oregano and tarragon if you like.

Bell peppers - Any combination of colors would work just fine.

Zucchini - Peeling the zucchini is optional for this Spanish vegetable recipe.

Tomato sauce (passata) - Just like in the case of the olive oil, it's important to use some quality passata in this recipe for the best flavors.

How to make Spanish pisto

Heat the olive oil in a large, deep pan and add the eggplant cubes. Cook for 8-10 minutes over medium heat until golden. Remove the eggplant from the pan and set it aside.

To the same pan, add the red onion and cook for 2-3 minutes, then add the garlic, fresh thyme and rosemary and continue to cook for another 2 minutes.

Add the sliced bell pepper and zucchini and cook for 8-10 minutes until softened.

Stir in the tomato sauce, add the cooked eggplant back to the pan and lower the heat.

Cover the pan with a lid with simmer gently for 20 minutes until the sauce thickens.

Season to taste and serve immediately or at room temperature.

Leftovers and storage

• Make sure that the pisto has fully cooled down before transferring it into an air-tight container. Store it in the fridge for up to 5 days.
• You can reheat the pisto in the microwave or on the stovetop. You may need to add a splash of water or veggie stock when reheating on the stovetop.
• If you want your pisto to last even longer - simply pop it into the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.

Recipe notes and tips

• If you want your pisto to be a bit spicy, add half a teaspoon of cayenne pepper or red chili flakes.
• For a smoky flavor, stir in 1-2 teaspoons of smoked paprika with the garlic and herbs.
• This is a dish that can be served hot or cold. Enjoy it with a chunk of crusty bread on the side or topped with some vegan cheese.
• To make this dish heartier, serve it with some fried plant-based chorizo.

If you liked this Spanish pisto recipe, you might also like some of my other easy vegan stew recipes:

• Chickpea and Pearl Barley Stew
• Lecsó (Hungarian Pepper Stew)
• Instant Pot Ratatouille
• Vegan White Bean and Chickpea Stew
• Vegan Jackfruit Stew

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