Pisto

Pisto is a great autumnal dish for using up those veggies from the huerta or veggie garden. A ratatouille equivalent that's very tasty and nutritious.

Pisto - for 8 tapas

650 g aubergine
3 tbsp olive oil
1 onion, chopped
2 cloves garlic
1 green pepper
600g tomatoes, chopped and peeled
450 g courgettes, cut into cubes
salt
1/2tsp oregano
1/2tsp paprika(pimenton)
black pepper
parsley, chopped to garnish

How to Cook Pisto

Put the dices aubergine into a colander, cover with salt and leave for an hour.

Heat the oil in a saucepan and cook the onion and aubergine for a few minutes then add the garlic and chopped pepper, simmer for a couple more minutes before adding the tomatoes and courgettes.

Cook for a further five minutes add the dry ingredients and then cover and simmer for around twenty minutes, stirring often.

This can be served hot or cold, if it's to be served cold add a splash of vinegar.

Serve in the traditional Andalucian terracotta cazuela dishes.