You are here

Pisto A La Riojana

Taste.of.Spain's picture
  Tomatoes 3 Large
  Green pepper 1 Medium
  Eggplants 2 Medium
  Garlic 2 Clove (10 gm)
  Red peppers 2 Medium
  Olive oil 3 Tablespoon
  Onions 2 Medium
  Salt To Taste
  Pepper To Taste

Fry the chopped onions with;the garlic cloves in olive oil.
When the onions are soft (but; not browned), add peppers, peeled, seeded, and cut in thin slices.
Five minutes later, add tomatoes, peeled and chopped, with eggplants, diced, but not peeled.
Season with salt and pepper and cook, covered, on slow flame until peppers are very tender.
Good reheated.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 238 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.8%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 117.8 mg4.9%

Total Carbohydrates 32 g10.5%

Dietary Fiber 11.4 g45.5%

Sugars 15.7 g

Protein 5 g10.4%

Vitamin A 66.1% Vitamin C 234.1%

Calcium 6.6% Iron 8.4%

*Based on a 2000 Calorie diet

1 Comment

flirtn12's picture
Close to what my Spanish mom cooked weekly. I roast the eggplant cubes with olive oil, seasalt and pepper before adding to the mix.
Pisto A La Riojana Recipe