Ingredients with Measurements:
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 ripe tomatoes, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet or pot over medium heat.
2. Add the diced onion and garlic and sauté until the onion is translucent.
3. Add the diced bell peppers and sauté for 5-7 minutes until they start to soften.
4. Add the diced zucchini and eggplant and sauté for another 5-7 minutes until they start to soften.
5. Add the diced tomatoes and stir everything together.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and let the mixture simmer for 20-30 minutes until everything is cooked through and the flavors have melded together.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can use any color bell peppers you like, or a combination of colors.
- You can substitute the zucchini or eggplant for other vegetables like mushrooms or squash.
Variations:
- Add some cooked chickpeas or white beans for extra protein.
- Top with some crumbled feta cheese or grated Parmesan cheese before serving.
- Serve over rice or quinoa for a heartier meal.
Tips and tricks:
- Make sure to dice all the vegetables into similar-sized pieces so they cook evenly.
- You can make this dish ahead of time and reheat it when ready to serve.
- This dish is great for meal prep and can be stored in the fridge for up to 5 days.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Top with some fresh herbs like parsley or basil.
Pairings:
This dish pairs well with crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
- Rice or quinoa
Troubleshooting advice:
- If the vegetables are sticking to the pan, add a splash of water or broth to help loosen them up.
- If the dish is too watery, let it simmer for a bit longer to evaporate some of the liquid.
Food safety advice:
Make sure to cook the vegetables until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Pisto con Pimientos is a traditional Spanish dish that originated in the region of La Mancha.
Flavor profiles:
This dish is savory and slightly sweet from the bell peppers, with a hint of earthiness from the eggplant and zucchini.
Serving suggestions:
Serve hot as a main dish or side dish.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Sweet, Spicy, Herbaceous