- Yield:serves 6
- 3 medium eggplants, diced
- 4 tomatoes, diced
- 6 red bell peppers, diced
- 2 red onions, diced
- 1/2 cup plus 3 tablespoons extra virgin olive oil
- For Toasts
- 1 baguette, cut into 3/4 inch rounds.
- 2 tablespoons olive oil
To Make Pisto: In a large saucepan, heat 3 tablespoons olive oil over medium high heat. Add onions and eggplant and saute until onion is translucent, about 8 minutes. Add red peppers and saute for another five minutes.
Add tomatoes and lower heat to medium low. Cover and cook until vegetables are soft, about 20 minutes.
Stir in 1/2 cup olive oil and season with salt and pepper.
To Make Toasts: Preheat oven to 375°F. Lay baguette rounds across a baking sheet in a single layer and sprinkle with olive oil. Bake until golden, about 6 minutes.
Serve pisto warm or at room temperature with toasts alongside.