Authentic Spanish Pisto with Sun-Dried Tomatoes
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 ready in about 65 minutes pairs medium, finely diced onion, oil-packed, chopped sun-dried tomatoes, (14 oz), crushed canned tomatoes 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
Instructions
- 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).
- 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.
- 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.
- Step 4: Stir in 1/4 cup chopped fresh parsley just before serving to retain its bright flavor, and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Spanish Pisto with Sun-Dried Tomatoes take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Spanish Pisto with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, finely diced onion from drying out.
Can I substitute ingredients in Authentic Spanish Pisto with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Spanish Pisto with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Spanish Pisto with Sun-Dried Tomatoes?
Spanish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
