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Sanfaina

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3
    MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup extra-virgin olive oil

    2. 5 cups thinly sliced onions, about 2 1/2 pounds

    3. Salt

    4. Freshly ground black pepper

    5. 2 tablespoons chopped garlic

    6. 2 1/2 cups medium diced eggplant, unpeeled, about 2 1/2 cups medium diced zucchini, unpeeled, about 1 pound

    7. 3 cups peeled, seeded and chopped fresh tomatoes, about 2 pounds

    8. 3 medium red bell peppers, roasted, peeled and thinly sliced, about 1 1/2 pounds

    Instructions Jump to Ingredients ↑

    1. In a large Dutch oven, with a lid, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Sauté until wilted, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Bring to a simmer and cook until the liquid as evaporated and the vegetables are very soft, about 30 minutes. Taste and season if necessary. Serve with the salt cod.

    2. Yield : about 6 cups

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