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Eggplant Sauce
| Recipe Submitted by: |
Harry Ortiz |
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| 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. |
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| 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 |
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| Chef's Tips: |
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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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