Un Buen Pisto

SOMETHING ELSE?

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

The most delicious way to cook and enjoy an aubergine is in a sweet pisto! Please, convince me otherwise. Aubergines, courgettes and peppers all slow cooked to perfection in a seasoned & rich tomato sauce, pisto is perfect for dipping and sharing.

Ingredients

  • 1 – 2 aubergines
  • salt
  • olive oil
  • 1 onion
  • 1 tbsp smoked paprika
  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves
  • 800g tomate frito (passata)
  • 1 tsp brown sugar
  • 2 small courgettes
  • 1/2 tsp cumin
  • 1/2 tsp Thyme
  • 2 fresh tomatoes

Method

Dice the aubergines up first and season with salt, leaving it to one side so that all the moisture comes out.

In a deep pan fry the onions, tomatoes and peppers and garlic with generous oil over a medium heat.

Next, add in the salt, sugar and paprika all cut up into small pieces and cook until soft.

Now pat the aubergine dry of any excess water and in a separate pan, fry the aubergines and courgettes until they soften. Once nice and soft add these to the vegetable pan and pour in the tinned tomatoes. Season with the thyme and cumin.

Leave to slow cook and stew on a low heat for about 10 minutes until it’s all beautifully combined and tender.


Mama Lotties Pisto

Un Buen Pisto

5 from 2 votes
The most delicious way to cook and enjoy an aubergine is in a sweet pisto! Please, convince me otherwise. Aubergines, courgettes and peppers all slow cooked to perfection in a seasoned & rich tomato sauce, pisto is perfect for dipping and sharing.
Cook Time30 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Gibraltar, Mediterranean
Author: Mama Lotties

Ingredients

  • 1 – 2 aubergines
  • salt
  • olive oil
  • 1 onion
  • 1 tbsp smoked paprika
  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves
  • 800 g tomate frito passata
  • 1 tsp brown sugar
  • 2 small courgettes
  • 1/2 tsp cumin
  • 1/2 tsp Thyme
  • 2 fresh tomatoes

Instructions

  • Dice the aubergines up first and season with salt, leaving it to one side so that all the moisture comes out.
  • In a deep pan fry the onions, tomatoes and peppers and garlic with generous oil over a medium heat.
  • Next, add in the salt, sugar and paprika all cut up into small pieces and cook until soft.
  • Now pat the aubergine dry of any excess water and in a separate pan, fry the aubergines and courgettes until they soften. Once nice and soft add these to the vegetable pan and pour in the tinned tomatoes. Season with the thyme and cumin.
  • Leave to slow cook and stew on a low heat for about 10 minutes until its all beautifully combined and tender.
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Maciej

5 stars
This had a really nice kick to it!

Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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