Dice the zucchini, onion and peppers into about 1/3 inch pieces. Peel the eggplant if using and dice into similar size pieces. Mince the garlic cloves. Finely chop the tomatoes.
In a large cast iron casserole or dutch oven, heat 1/4 cup of olive oil. Add the eggplant if using and cook over medium to high heat, about 5 minutes. Season with salt and pepper and cook for an extra minute. Remove and reserve.
Add 2 Tbs olive oil to the casserole and add the zucchini or yellow squash. Cook for about 5 minutes, season with salt and pepper and cook for an extra minute. Remove the squash and add it to the eggplant.
Add 2 Tbs olive oil to the casserole and cook the onion and peppers. Cook for about 5 minutes, season with salt and pepper and cook for an extra minute. Remove the onion and peppers and add them to the eggplant and zucchini.
Add the minced garlic to the casserole and cook for about 1 minute, making sure it doesn’t burn. Inmediately add in the tomatoes and cook for about 10 minutes. Add the vegetables and cook until the tomatoes are broken down, about 10 minutes. Add the minced parsley, lemon zest and lemon juice and cook for one extra minute.
Notes
Pisto is very versatile, and can be served alongside eggs, fish and chicken or other meats. Don’t forget to accompany it with a loaf of crusty bread —you won’t want to waste one bite of the delicious pisto.