SERVES 6 | TAKES 1 HOUR
This stunning dish is my ode to summer vegetables, capturing the essence of the season. Traditionally, my pisto (ratatouille) recipe requires a few hours of very slow cooking to achieve the deepest caramelisation and a delightful mushy texture. However, this quicker version doesn’t skimp on flavour; a stint in the oven allows the vegetables to meld perfectly. There’s something about this recipe that makes me happy, and warms my heart – maybe it’s the charming, rustic style or the old-fashioned comfort it provides. Whatever the reason, it’s nostalgic and rich, ideal for family gatherings or buffets. It’s particularly enjoyable with an ice-cold beer on a hot summer evening outdoors.
INGREDIENTS
5 tbsp olive oil
1 medium aubergine, diced
1 banana shallot, finely sliced
2 garlic cloves, bashed
1 courgette, chopped
1 red capsicum, chopped
200g cherry tomatoes, halved
4 sprigs of oregano
Finely grated zest of 1 lemon
2 tbsp sherry vinegar
6 beef tomatoes
4 tbsp extra virgin olive oil
Lots of fresh basil leaves
Salt and freshly ground black pepper
METHOD
Heat the olive oil in a sauté pan or shallow casserole dish and and fry the aubergine for 10 minutes, turning occasionally until they are lightly coloured and have released the oil back into the pan.
Add the shallot and fry for 5 minutes until softened, then add the garlic, courgette and capsicum. Fry for 5 minutes, before adding the cherry tomatoes, oregano, lemon zest and vinegar, and stir to combine.
Cut the top off the beef tomatoes and scoop out the insides. Chop these scooped-out bits and add to the pisto. Season well with salt and pepper and simmer gently for 15-20 minutes; the tomatoes will relax and soften, creating the juice.
Preheat the oven to 160°C fan.
Spoon the pisto into the tomatoes. Drizzle with some of the extra virgin olive oil and bake for 15 minutes, then serve with a good scattering of basil leaves and some extra virgin olive oil.
Recipes from The Spanish Pantry
by José Pizarro, published by Quadrille. Available in stores nationally.
PHOTOGRAPHY: EMMA LEE
