Sanfaina

Recipe Ingredients

1 cup	237ml	Extra-virgin olive oil
5 cups	312g / 11oz	Thinly-sliced onions - (abt 2 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped garlic
2 1/2 cups	365g / 12oz	Medium-diced unpeeled eggplant - (abt 1 lb)
2 1/2 cups	365g / 12oz	Medium-diced unpeeled zucchini - (abt 1 lb)
3 cups	187g / 6.6oz	Chopped peeled, seeded fresh tomatoes - (abt 2 lbs)
3 cups	711ml	Red bell peppers - (abt 1 1/2 lbs) - roasted, peeled, (medium)
		And thinly sliced

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD - NETWORK

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