The dish is sometimes formally named Pisto manchego, from its origin in La Mancha. Pisto a la Bilbaína, from Bilbao in the Basque Country, usually has just courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.
In Italy pisto is a spice mix made with cinnamon, cloves, coriander, star anise and nutmeg. It's very fragrant and is used in traditional recipes such as roccocì and mustacciuoli, typical Christmas sweets. (http://www.gnamgnam.it/ricette-con-pisto.htm)