Pisto a la Isabel
Originally, the word “pisto” meant a broth made from birds for sick people. In the XVIII century, during the Illustration, ingredients such as tomatoes and peppers made their way into the kitchens and the pisto as we know it now was born.
Gluten and lactose free!
1. Cut the vegetables into small cubes or pieces.
2. On a big pan, put the oil and the garlic and start the fire. As soon as the garlic starts to smell, add the onions cut into small pieces. Leave on low heat for about 5 minutes (not more than 10).
3. Add the red peppers and leave 5 more minutes..
4. Add the courgettes and cook for 5 to 10 minutes.
5. If using the aubergine, add it now and cook for another 5 to 10 minutes.
6. Add the can of tomatoes in blocks, the thyme and oregano, salt and pepper and water to barely cover everything. Vegetable broth gives a richer taste.
7. Cover and let it cook on slow fire for about 25 minutes, or until the liquid is consumed.
2 big courgettes
2 big onions
1 garlic clove
2 red peppers
1 can of tomato on blocks
Thyme & oregano
Salt & pepper to taste
5 spoons of olive oil
Alternative: 1 aubergine instead of one of the courgettes
Vegetable broth instead of water