Discover the secrets to a traditional Spanish Pisto (Ratatouille). A nutritionist-led guide to slow-cooking seasonal vegetables.
Equipment
- Regular pot
Ingredients
- 1 Onion Finely diced (brunoise)
- 1 Large bell pepper Green or red (diced)
- 1 Large eggplant Cut into cubes.
- 1 Medium zucchini Cut into regular bite-sized pieces.
- 4 Ripe Roma tomatoes
- 1 pinch Sea salt And freshly ground black pepper to taste.
- 2 tbsp Extra Virgin Olive Oil EVOO.
- 1/2 cup Dry white wine Optional, for added aroma and flavor.
Instructions
Sauté the Onion: Heat the EVOO in a large skillet or pan over medium heat. Add the finely diced onion and sauté until it begins to turn golden brown.
Add the Pepper: Once the onion is ready, stir in the diced bell pepper. Let it cook until it starts to soften.
The Eggplant: Add the cubed eggplant to the pan. This vegetable acts like a sponge, so ensure it is well incorporated with the oil and other vegetables.
The Zucchini: Next, add the zucchini pieces. Season the entire mixture with sea salt and a generous amount of freshly ground black pepper.
Slow Cook: Lower the heat to medium-low, stir well, and let the vegetables sauté slowly together.
Prep the Tomatoes (Blanching): While the vegetables are cooking, prepare the tomatoes. Bring a small pot of water to a boil. Make a shallow "X" incision on the bottom of each tomato. Submerge them in the boiling water for 45 seconds, then remove and immediately place them in an ice bath or under very cold running water.
Peel and Dice: Peel the tomatoes (the skin should slip off easily). Dice the peeled flesh into small squares.
Combine: Add the diced tomatoes to the skillet along with the dry white wine. Mix everything thoroughly and allow it to simmer slowly so the flavors can meld together beautifully.
Nutrition
Calories153 kcal
Carbohydrates16 g
Protein3 g
Fat8 g
Saturated fat1 g
Sodium23 mg
Potassium661 mg
Fiber6 g
Sugar10 g
Vitamin A1573 IU
Vitamin C60 %
Calcium36 %
Iron1 mg
