CentMenu / Dinner · Lunch
Pisto with rice
A Spanish vegetable stew with tomato, zucchini and peppers, served with rice.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1 eggplant
- 2 zucchini
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 1.1 lb (500 g) passata
- 10.58 oz (300 g) long-grain rice
- 2¾ tbsp (40 ml) olive oil
- ½ tsp (3 g) salt
Let’s cook
Heat 2¾ tbsp (40 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Dice 1 eggplant, 2 zucchini and 1 red bell pepper; add and cook over medium heat for 10 minutes, stirring occasionally.
Add 1.1 lb (500 g) passata and ½ tsp (3 g) salt and simmer uncovered over low heat for 20 minutes, until the vegetables are soft and the sauce thickens.
Meanwhile, cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the pisto alongside the drained rice.