The Everyday Table: Spanish pisto

2016-09-10-14-41-36-2

This is the dish to eat when you are mostly in need of vegetables. Although Andrés would disagree, this is like the Spanish version of ratatouille. It is simple to make: dice the vegetables you want to use into small-ish chunks, about 1.5cm. You don’t want things so small that they disappear in the sauce. We used aubergines, courgettes (zucchini), onions, carrots, tomatoes and peppers. Cook these all separately until soft and tender. Heat a carton or tin of tomatoes in a large pot. Add all the vegetables back in and bring to a simmer. Serve with a fried egg and some bread for dipping, glooping-up the sauce. Voila!