Summer Vegetable Stew -- Pisto -

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Summer Vegetable Stew -- Pisto

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By Janet Mendel

Posted December 30th, 2007

This article is reprinted with permission from My Kitchen in Spain, by Janet Mendel, (2005, Frances Lincoln Publishers)

My Kitchen in Spain

Servings:	6
Author Notes:	This is a splendid dish, whether it is served hot or cold. It has many permutations – a side dish with meat or fish, a starter, a sauce cooked with chicken or lamb, paired with fried eggs for a light main dish, or as a topping for vegetable pizzas. It also has other names -- samfaina in Catalonia and alboronia in La Mancha – denoting its Moorish origins.
Ingredients:	1 1/2 pounds eggplant (about 2 medium), peeled and cut into 1 inch cubes salt 3 tablespoons olive oil 1 onion, chopped 2 garlic cloves, chopped 1 green bell pepper, cut into 1 inch squares 3 cups diced tomatoes 1 pound zucchini, cut into 1 inch cubes 1 teaspoon crumbled dried oregano freshly ground black pepper 1/8 teaspoon cumin seeds chopped fresh flat leaf or Italian parsley white wine vinegar (optional)
Instructions:	Serves 6 as a Side Dish Place the eggplant in a colander and sprinkle it liberally with salt. Let it drain for 1 hour. In a stew pot, heat the oil and sauté the onion and eggplant for 5 minutes. Add the garlic and green pepper and sauté for another minute, then add the tomatoes and zucchini. Sauté over medium heat for another 5 minutes. Season with 1 teaspoon salt, oregano, black pepper, and cumin seeds. Cover and cook over low heat until the vegetables are soft, about 20 minutes. It shouldn’t be necessary to add additional liquid, but stir frequently so that they don’t scorch. Serve hot or at room temperature, garnished with chopped parsley. If you are serving it at room temperature, a touch of vinegar is a good addition.