Pisto is a rustic vegetable stew made with zucchini, eggplant, onion, bell peppers, and tomatoes, slowly cooked in olive oil until tender and flavorful. It originates from La Mancha, and dates back to rural Spanish farming traditions, where seasonal vegetables were stewed as a hearty and economical meal.

Often compared to French ratatouille, pisto is served warm or at room temperature — either on its own, with fried eggs, or as a filling for empanadas and toasts.

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