Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
La Mancha's answer to ratatouille: peppers, courgette and tomato cooked slowly in olive oil until soft, sweet and jammy.
Side dish. Good with fried eggs, grilled pork chops or baked white fish. Find a main
Equipment: Large deep frying pan or sauté pan
Measures and names
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 2 courgettes (zucchini), diced
- 400 g tin chopped tomatoes
- Salt and black pepper
Method
- Heat the olive oil in a large deep frying pan over a medium-low heat. Add the onion and cook gently for 8 minutes until soft and translucent, then stir in the garlic for 1 minute.
- Add the green and red peppers with a pinch of salt and cook for 10 minutes, stirring now and then, until softened.
- Add the courgettes and cook for 5 minutes, then pour in the tomatoes. Simmer uncovered over a low heat for 15-20 minutes, stirring occasionally, until thick and jammy with little liquid left.
- Season well with salt and pepper and serve warm.
Swaps and tips
Pisto tastes even better the next day, so it is worth making a double batch. It keeps for 4 days in the fridge and freezes well.
Easy variations
- Top each portion with a fried egg, La Mancha style
- Add a diced aubergine with the courgette
- Stir in a pinch of ground cumin
- Finish with a little grated Manchego
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 11 g | 4 g | 7 g | 120 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
