RECIPE TITLE "Summer
Vegetable Medley Recipe"
Source: The Heritage of Spanish Cooking,
courtesy of Cooking.com
There are many varieties of pisto, but the ingredients are lightly
fried and sweated in all the different versions. As well as a variety
of vegetables, these dishes may include scrambled eggs, tuna in
brine, or sausages. Pisto has always been popular in Madrid and
is found on the menu of many basic restaurants.
3/4 cup olive oil
3 cloves garlic, finely chopped
2 large onions, finely chopped
3 red or green bell peppers, chopped
2 eggplants, peeled and chopped into small chunks
13 oz zucchini, peeled and chopped into small chunks
1 lb 4 oz tomatoes, peeled and finely chopped
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Heat the oil in a large skillet and fry the garlic and onion over
low heat. When it starts to brown, add the bell peppers and eggplants
and fry gently until the mixture begins to soften. Add the zucchini
and tomatoes and cook until the liquid evaporates, stirring frequently.
Add salt and a pinch of sugar at the end. Serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.