Pisto

Spanish vegetable stew: diced courgette, aubergine, red and green pepper, onion, and tomato cooked slowly in olive oil until the vegetables collapse into a sweet-savoury concentrate, sometimes finished with a fried egg on top or served with cured ham. The Spanish answer to ratatouille: gentler, less herb-driven, with the slow-cooked tomato sweetness as the dominant signal. Mild, sweet-savoury, vegetable-led.