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 recipe, ready in about 40 minutes, pairs eggplant, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
