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Eggplant Sauce
Recipe Submitted by: Harry Ortiz
Revised: April 28, 2000

Categories: Sauces>Vegetables>Seafood
Yield: 3 qts.
Ingredients Amount Method
Bacalao (Salt Cod) 1 lb. Place bacalao in 2 qts. warm water and set aside. Allow to soak for 20 minutes.
Tocino (Salt Pork) diced 8 oz. Sauté tocino to render fat. Add ham and vegetables and sauté lightly.
Smoked Ham, diced 8 oz.
Garlic, minced 2 bulbs
Onion, diced 4 oz.
Eggplant, diced 1 each
Sofrito 3 ounces Add sofrito, sazón, and sauté for one minute. Add tomato sauce and season with salt and pepper.
Drain water from bacalao. Rinse well and break apart with fingers. Add to sauce along with cilantro and water. Bring to a boil. Reduce heat and simmer for about 20 minutes.
Sazón (with achiote) 1 tsp.
Tomato Sauce 12 ounces
Salt and Pepper to taste
Fresh cilantro, chopped 1 cup
Water 1 cup

Chef's Tips:
If you're not familiar with Latin food products, you can refer to our Caribbean Glossary for descriptions and substitutions. Most ingredients are available in Latin markets.
Eggplant sauce is great served over Viandas.
 

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