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buber.net > Basque > Food > Recipes > Pisto
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by Antonio Anzald˙a


	1 large onion, chopped
	1 or 2 green peppers, diced
	1 or 2 red peppers, diced
	3 or 4 zucchini, quartered lengthwise and then sliced
	1 tomato, choped
	1 clove garlic, chopped
	4-5 Tablespoons olive oil
	Salt and pepper
	Paprika (optional)


Fry the onion and garlic in the oil in a saucepan until onion is transluscent, add green and red peppers, zucchini and tomato. Season with salt and pepper. Cook, covered until all vegetables are very soft. If it gets too dry add a little bit of water (1/4 cup) and carry on cooking. The pisto must not have much liquid. Serve hot as a side dish for meat or fish.

It is delicious the next day, reheated, add some eggs and scramble.

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