Pisto Andaluz, Ratatouille Spanish style
This dish has absolutely nothing to do with pesto, but is a Spanish variant of the better-known French ratatouille (but with just a little more olive oil).
A light vegetable dish ideal as a summer meal or as a side dish with meat or fish. We have served it here with a roasted chicken from the market.
2 green bellpeppers
1 red bellpepper
6 ripe tomatoes
4 cloves of garlic
Extra virgin olive oil
Coarse sea salt
To prevent your ratatouille from becoming a shapeless, sloppy mess in which everything tastes like each other, it is essential to fry all ingredients separately. The result is a dish with a perfect texture and balanced taste, where every vegetable retains its shape and bite.
Start by washing all ingredients. Then cut all vegetables into pieces of approximately the same size.
Put a generous dash of olive oil in a pre-heated large pan. Roast the zucchini until the cubes are golden brown on the outside and soft inside. Sprinkle with salt and remove the pieces from the pan with a skimmer.
If the pan does not have enough oil, add another dash. As soon as the oil is back to temperature, the eggplant cubes can be put in. Season the eggplant with some salt and cook the cubes until they are golden brown and have the same structure as the zucchini. Then remove the eggplant cubes from the pan with a skimmer.
Add a dash of olive oil to the pan, let it warm and then roast the bell pepper and the onion with some salt. Remove them with a skimmer when they are cooked.
Put the rosemary in the pan with the garlic. Fry this, but do not allow the garlic to brown. Then add the tomato cubes and a glass of water. Let this simmer together for about five minutes, until the tomato is soft but still has structure.
Finally add all other ingredients to the tomato and let everything simmer for another 5 minutes. Finish the dish with a little fresh pepper and a dash of lemon juice to give it a fresh taste.