Authentic home cooking from Spain, with US measurements. 
Eggplant Boats with Pisto
Pisto is a dish I love—it's made by sautéing vegetables separately and then combining them to blend their flavors. In this version, I made it in a healthy way, using less oil and making the most of my time by using homemade sofrito and tomato sauce. The ingredients are the same as classic pisto: tomato, eggplant, zucchini, onion, and bell pepper. The result is fantastic, and the individual presentation always impresses guests. The only twist is that I added a slice of cheese.
Eggplant Boats with Pisto
Pisto is a dish I love—it's made by sautéing vegetables separately and then combining them to blend their flavors. In this version, I made it in a healthy way, using less oil and making the most of my time by using homemade sofrito and tomato sauce. The ingredients are the same as classic pisto: tomato, eggplant, zucchini, onion, and bell pepper. The result is fantastic, and the individual presentation always impresses guests. The only twist is that I added a slice of cheese.
Open in Cookpad AppSteps
- 1
Cut the eggplant in half lengthwise and carefully scoop out the flesh, leaving enough around the edges to hold the filling. Chop the scooped-out eggplant and the zucchini into small pieces.
- 2
Heat 1 tablespoon of oil in a skillet. Add the chopped eggplant and zucchini, homemade tomato sauce, and sofrito. Cook for a few minutes until the vegetables are tender but not falling apart.
- 3
Place the eggplant halves in a baking dish. Sprinkle with salt and pepper, and drizzle with a little olive oil.
- 4
Bake for about 10 minutes at 400°F (200°C). Remove the eggplants from the oven and place a slice of cheese in the center of each.
- 5
Add the sautéed vegetable mixture, then top with a few spoonfuls of homemade tomato sauce.
- 6
Return to the oven for a few minutes to melt and brown the cheese.
- 7
Boil an egg to serve with the eggplant.
- 8
Serve and enjoy!
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Akaila25
