Samfaina

Ingredients

1 cup extra-virgin olive oil

5 cups thinly-sliced onions (abt 2 ½ lbs)

Salt to taste

Freshly-ground black pepper to taste

2 tablespoons chopped garlic

cup medium-diced unpeeled eggplant (abt 1 lb)

cup medium-diced unpeeled zucchini (abt 1 lb)

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

3 mediums red bell peppers - (abt 1 ½ lbs) roasted, peeled,

and thinly sliced

Preparation

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. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute 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.

Yield: 6 cups