Authentic Spanish Pisto with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A sun-drenched vegetable stew from Valencia, where slow-simmered eggplant and peppers meld with sun-dried tomatoes for a deeply savory, vegetable-forward dish that celebrates summer harvests. This Spanish-inspired vegetarian recipe, ready in about 65 minutes, pairs eggplant, red bell peppers, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced into 1/2-inch cubes eggplant
• 2, diced into 1/2-inch cubes red bell peppers
• 1 medium, finely diced onion
• 1/4 cup, oil-packed, chopped sun-dried tomatoes
• 1 can (14 oz), crushed canned tomatoes
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium heat. Add 2 diced medium eggplants and 2 diced red bell peppers, stirring occasionally, until they soften and release juices (about 12 minutes).
2. Step 2: Add 1 finely diced medium onion and 2 minced garlic cloves, cooking for 5 minutes until onion is translucent and fragrant but not browned.
3. Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and 1 can (14 oz) crushed tomatoes, then simmer uncovered for 25 minutes until sauce thickens and vegetables are meltingly tender.
4. Step 4: Stir in 1/4 cup chopped fresh parsley just before serving to retain its bright flavor, and adjust salt if needed.