pisto murciano


A tasty and nutritious Murcian dish made with specially selected fresh country vegetables. Perfect for a light starter or tapas served with crusty bread.


  • 1 onion

  • 1 red pepper

  • 1 green pepper

  • 3 small aubergines

  • 800g tinned tomatoes

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon sugar

  • pinch of salt


  • Peel the onion and dice it. Wash the red and green peppers, remove the stalk and seeds and dice.

  • Wash and cut the aubergines into 2 cm slices, add coarse salt and let them sweat for 15 minutes.
    Wash, dry and dice the aubergines.

  • Sauté the chopped aubergine with a pinch of salt in a pan with oil for 10 minutes.
    Add the onion, the chopped peppers, another pinch of salt, and sauté with the lid on for 15 minutes.

  • Add the chopped tomatoes and sugar. Cook over a medium low heat for 30 minutes with the lid on.

  • For maximum authenticity, serve in a clay pot.