Luigi's Sofrito

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large purple eggplants or 6 -8 small purple eggplants, unpeeled
• 3 -4 onions
• 2 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

Recipe

• 1 slice the eggplant, potatoes, peppers and onions, into strips, about 1" long.
• 2 heat a large nonstick skillet over medium heat and add chicken stock.
• 3 sauté potatoes, onions, and peppers for about 10 minutes, or until the potatoes begin to soften and the onions translucent.
• 4 add the eggplant and allow mixture to cook until the vegetables begin to caramelize, stirring occasionally.
• 5 add more chicken stock or water if the pan becomes too dry.
• 6 add garlic just before finishing and cook for another minute or so, being careful not to let it burn.
• 7 season with olive oil, salt, black pepper, & pinch or two of crushed red pepper flakes, if using.
• 8 serve immediately.
• 9 note: no need to salt the eggplant ahead of time as when it cooks, it will exude all of its juices during cooking process.