Sanfaina

Sanfaina
Sanfaina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup extra-virgin olive oil

  • 5

    cups thinly-sliced onions (abt 2 1/2 lbs)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped garlic

  • 2 1/2

    cups medium-diced unpeeled eggplant (abt 1 lb)

  • 2 1/2

    cups medium-diced unpeeled zucchini (abt 1 lb)

  • 3

    cups chopped peeled, seeded fresh tomatoes (abt 2 lbs)

  • 3

    medium red bell peppers - (abt 1 1/2 lbs) roasted, peeled, and thinly sliced

Directions

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. This recipe yields about 6 cups.

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