morsels45

morsels45 said

Pisto

Spanish summer vegetables cooked down until nothing is in a hurry.

Pisto
Photo: Boca Dorada, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pisto

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Cooked down properly

50 minutes · serves 4 · Very easy

What you need

  • 1 aubergine
  • 2 courgettes
  • 2 peppers
  • 1 onion
  • 4 tomatoes, or 1 tin
  • 3 garlic cloves
  • 5 tbsp olive oil

What you do

  1. 1Dice everything about the same size. It matters less how big than that they match.
  2. 2Onion and pepper in the oil first, 10 minutes over medium-low.
  3. 3Aubergine next, which drinks the oil and gives it back later — another 10 minutes.
  4. 4Courgette, then garlic, then tomatoes. Now leave it, on the lowest heat, for 20 minutes, stirring rarely.
  5. 5It is ready when nothing is in a hurry and the oil has come back to the surface.

With chickpeas, to make it dinner

55 minutes · serves 4 · Easy

What you need

  • Pisto as above
  • 1 tin chickpeas, drained
  • Smoked paprika
  • Parsley

What you do

  1. 1Make the pisto.
  2. 2Fold the chickpeas through for the last 10 minutes so they take on the oil.
  3. 3A good pinch of smoked paprika and plenty of parsley at the end.