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Pisto, often nicknamed “Spanish ratatouille,” is a rustic vegetable stew full of vibrant colors and flavors. There’s sweetness from the vegetables (onion, bell peppers, and eggplant) that simmer and a subtle floral note from the marjoram. For easier prep, use the food processor to chop the bell peppers and zucchini. (Pulse each separately to prevent turning them to mush.) Serve pisto with a fried egg on top for a satisfying brunch or lunch.
How else can I serve pisto?
Beyond using pisto as a bed for a fried egg, it pairs well as a side with meats and fish, as a crostini topper, or simply served over white rice or polenta.
Notes from the Food & Wine Test Kitchen
Don’t be tempted to add the ingredients to the skillet at once and cook them down together. Each ingredient needs the time with the oil and hot skillet to either warm through or get a slight sear.
Suggested pairing
Try pairing this comforting stew with a rich, dark rosé with zesty acidity, such as Los Milics Sandra’s.
Make ahead
Pisto can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.
