Luigi's Sofrito
Ready In: 35 mins
Serves: 4
Ingredients
- 2 large purple eggplants or 6 -8 small purple eggplants, unpeeled
- 3 -4 onions
- 2 white potatoes
- 1 1⁄2 red bell peppers
- 1 1⁄2 green bell peppers
- 3 garlic cloves
- 2 teaspoons extra virgin olive oil
- 6 -8 tablespoons chicken stock or 6 -8 tablespoons water
- salt, to taste
- fresh ground black pepper, to taste
- 1 pinch crushed red pepper flakes, falkes to taste
Directions
- Slice the eggplant, potatoes, peppers and onions, into strips, about 1" long.
- Heat a large nonstick skillet over medium heat and add chicken stock.
- Sauté potatoes, onions, and peppers for about 10 minutes, or until the potatoes begin to soften and the onions translucent.
- Add the eggplant and allow mixture to cook until the vegetables begin to caramelize, stirring occasionally.
- Add more chicken stock or water if the pan becomes too dry.
- Add garlic just before finishing and cook for another minute or so, being careful not to let it burn.
- Season with olive oil, salt, black pepper, & pinch or two of crushed red pepper flakes, if using.
- Serve immediately.
- NOTE: No need to salt the eggplant ahead of time as when it cooks, it will exude all of its juices during cooking process.
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