Pisto

Pisto is a traditional Spanish vegetable stew commonly associated with the region of La Mancha in central Spain, though variations are prepared across the country. The dish centers on vegetables simmered in olive oil, typically including onion, green and red bell peppers, zucchini, and ripe tomatoes. Eggplant is used in some versions. The vegetables are sautéed and then slowly stewed to blend their flavors, with garlic, parsley, and sometimes paprika or other spices added for seasoning.

Pisto manchego is often made by browning onions and peppers in olive oil, adding zucchini and eggplant, and finishing with tomatoes. The result is a chunky, colorful sauce that can be served hot or at room temperature. It is commonly eaten as a main course with bread or as a side dish, and many households serve it with fried eggs on top (pisto con huevos) or with sliced cured ham.

Culinarily, pisto sits in the same family as other Mediterranean vegetable stews such as ratatouille and caponata, reflecting shared ingredients and cooking methods. Variants differ in the emphasis on certain vegetables, the quality of olive oil, and whether fresh or canned tomatoes are used. Pisto is typically a seasonal dish, featuring ripe summer vegetables, and it stores well when refrigerated or frozen.

Overall, pisto is valued for its simple preparation, vibrant colors, and flexibility in serving, making it a staple of Spanish home cooking and regional cuisine.