Slow-Simmered Pisto with Local Peppers
A vegetable medley of eggplant, zucchini, and tomatoes simmered in olive oil until tender, seasoned with garlic and paprika for a comforting dish. This spanish-inspired vegetarian ready in about 40 minutes pairs medium eggplant, medium zucchini, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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
- 1 medium eggplant
- 2 medium zucchini
- 2 cups tomatoes
- 1 yellow bell pepper
- 3 tablespoons olive oil
- 2 cloves garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Step 1: Dice the eggplant, zucchini, and bell pepper into 1/2-inch cubes. Chop tomatoes into small pieces.
- Step 2: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add all vegetables and 1/2 teaspoon paprika. Cook for 25 minutes, stirring occasionally, until vegetables are tender and slightly caramelized, adding 1/4 teaspoon salt during the last 5 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Pisto with Local Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 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 Slow-Simmered Pisto with Local Peppers?
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 eggplant from drying out.
Can I substitute ingredients in Slow-Simmered Pisto with Local Peppers?
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 Slow-Simmered Pisto with Local Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Pisto with Local Peppers?
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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
