Sanfaina

Name: Sanfaina
Ingredients: 1 cup extra-virgin olive oil; 5 cups thinly sliced onions, about 2 1/2 pounds; Salt; Freshly ground black pepper; 2 tablespoons chopped garlic; 2 1/2 cups medium diced eggplant, unpeeled, about 1 pound; 2 1/2 cups medium diced zucchini, unpeeled, about 1 pound; 3 cups peeled, seeded and chopped fresh tomatoes, about 2 pounds; 3 medium red bell pepper, roasted, peeled and thinly sliced, about 1 1/2 pounds

9 ingredients

12 steps

Ingredients

1 cup extra-virgin olive oil
5 cups thinly sliced onions, about 2 1/2 pounds
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 1/2 cups medium diced eggplant, unpeeled, about 1 pound
2 1/2 cups medium diced zucchini, unpeeled, about 1 pound
3 cups peeled, seeded and chopped fresh tomatoes, about 2 pounds
3 medium red bell pepper, roasted, peeled and thinly sliced, about 1 1/2 pounds

Directions

1

In a large Dutch oven, with a lid, over medium heat, add the oil.
2

When the oil is hot, add the onions.
3

Season with salt and pepper.
4

Saute until soft, about 6 minutes.
5

Add the garlic and eggplant.
6

Season with salt and pepper.
7

Saute until wilted, about 4 to 6 minutes.
8

Add the zucchini, tomatoes, and peppers.
9

Season with salt and pepper.
10

Bring to a simmer and cook until the liquid as evaporated and the vegetables are very soft, about 30 minutes.
11

Taste and season if necessary.
12

Serve with the salt cod.