Salt cod and vegetable stew
Instructions:
- Cut the onion into 3⁄4-inch pieces.
- Finely chop the garlic.
- Remove the stem, seeds, and white membranes from the peppers and cut into 3⁄4-inch pieces.
- Peel the eggplants and cut into 3⁄4-inch cubes.
- Cut the zucchini to the same size.
- Cut the tomatoes in half, then coarsely grate into a bowl.
- Pour the sunflower oil into a large, deep pan and place over medium heat. Once the oil is hot, carefully add the eggplant and zucchini in small batches and fry until golden.
- Drain in a colander to remove the excess oil.
- Pour the olive oil into a large saucepan and place over medium heat. Add the garlic and fry for 1 minute. Add the onion and cook for 5 minutes, until golden.
- Add the peppers and cook until they start to soften.
- Add the fried and drained eggplant and zucchini, then add the grated tomato. Simmer for 1 hour.
- When the vegetables are very soft and the tomatoes have thickened, season with salt and pepper and add enough water to give a creamy texture.
- Tear the cod into pieces about 3⁄4-inch wide and 2 inches long. Add to the stew and simmer for 2 minutes. Do not overcook.
- Remove from the heat and serve on plates, or on top of toasted bread.
- Makes 2 portions