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Ingredients
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Vegetables
Condiments
Extras
Method
Preparation
- 1
Chop the Vegetables
Dice the zucchini, red bell pepper, green bell pepper, tomatoes, eggplant, and onion into small, uniform pieces for even cooking.
Cooking
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
- 3
Add the Bell Peppers
Add the diced red and green bell peppers to the skillet and continue to sauté for another 3-4 minutes until they begin to soften.
- 4
Incorporate Zucchini and Eggplant
Stir in the diced zucchini and eggplant. Cook for another 5-7 minutes, stirring occasionally until the vegetables are tender.
- 5
Add Tomatoes and Season
Add the diced tomatoes, salt, black pepper, and paprika to the skillet. Stir well to combine all the ingredients. Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally.
Finishing Touches
- 6
- 7
Serve the Pisto
Serve the pisto hot, topped with a fried egg and a sprinkle of fresh parsley.
