Cooked & Loved · by Irena Macri★ 4.9 (23)
Pisto (Spanish Vegetable Stew)
NUTRITION · PER SERVING80M COOK
CAL 5%·PRO 6%
CARBS 15G61% OF CAL
4G FIBER9G SUGAR1G OTHER
FAT 4G39% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish vegetable stew of eggplant, zucchini, bell peppers, and tomatoes in olive oil, mellow and deeply flavorful. Can serve as a substantial side or light main course.
sidespanish🥧 baking dish🍳 skilletdairy freegluten freepaleoveganvegetarianwhole30
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Nutrition & ingredients
Ingredients
serves 8- 1 large eggplant (diced)
- 1/2 teaspoon salt (for eggplant)
- olive oil (cold-pressed, good quality)
- 1 large onion (peeled and diced)
- 1/2 long red chilli (diced (or 1/2 teaspoon chili flakes))
- 1 red bell pepper (capsicum, diced)
- 1 green bell pepper (capsicum, diced)
- 2 garlic cloves (chopped (can be omitted, this is my personal addition))
- 1.5 cans crushed tomatoes (or tomato passata, organic, if possible)
- 1.5 teaspoons salt
- 1 teaspoon sugar (honey or coconut sugar (optional, omit for Whole30))
- 2 small to medium zucchini (diced)
At a glance
PER SERVING · TIME 80M
CAL 5%·PRO 6%
CARBS 15G61% OF CAL
4G FIBER9G SUGAR1G OTHER
FAT 4G39% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 694mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.