We are a group of international foodies that have started a cooking club together. So the idea is to meet up once every two months at someone’s home to cook, eat and have fun together. Each time there will be a theme picked by the hostess. First time out Spain was picked as the theme and we got to make some really wonderful dishes, including this Pisto. Pisto is the Spanish equivalent to the French Ratatouille. The recipe we learned is from my friend’s Spanish grandmother which made it very unique and special. Usually in a Pisto there will be green paprika’s however Eric is not fond of that so in my version I swapped them for eggplant. I also added garlic for some more flavour. Traditionally Pisto is served with a fried egg and bread to make it a complete meal.

Serves 4
4 tbsp olive oil (or much more if you want to follow the original recipe!)
1 large onion, peeled and chopped
2 garlic cloves, minced
1 large courgette, cut in cubes
1 large eggplant (or 2 green paprika’s), cut in cubes
4 large very ripe tomatoes
salt and pepper

4 eggs, fried
some nice bread

Heat the oil om medium heat. Gently fry the onion and garlic. Once the onion is transparent and starting to brown, add the other ingredients. Cook for at least 30 minutes. The vegetables should be very soft and well cooked. Season with salt and pepper.