Berenjena Guisada con Bacalao
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil, 2 tbsp Sofrito Sauce, 1-2 tbspGarlic, 2-3 cloveOnions, raw, 1 cup, choppedGreen Peppers (bell peppers), 1 cup, choppedRed Ripe Tomatoes, 1 cup cherry tomatoesCilantro, raw, 1 tbspTomato Sauce, 1 cupOlives, Goya Spanish (8 Olives)Capers, 1-2 tsp, rinsed and drainedOregano, dry, 1 tspBlack pepper, 1/2 tspSazon Goya con achiote (optional) has MSGEggplant, fresh, 6 cup, cubesCod, dried, salted, salt removed in water, 8 oz
Desalt salt cod and bones unless you bought the boneless and set aside. Reserved about a cup of the salt water for later use if needed.
In a large pot like a Dutch oven, heat olive oil and sauté, garlic, onion, sofrito sauce, red & green peppers until soft. Add tomoto sauce, olives & capers, dry spices and Sazon Goya if using. Cook in low heat for about 5 minutes. (You just made the typical PR sofrito used in fixing many of our meals.)
Add the cubed eggplant and cod and blend well with the sofrito and cook un high for a few minutes than add some of the reserved salt water. Lower heat and cover pot and simmer for about 30 minutes or until the eggplant is very soft.
Taste and adjust seasonings as needed or to taste.
About 8 servings = 1 cup
In a large pot like a Dutch oven, heat olive oil and sauté, garlic, onion, sofrito sauce, red & green peppers until soft. Add tomoto sauce, olives & capers, dry spices and Sazon Goya if using. Cook in low heat for about 5 minutes. (You just made the typical PR sofrito used in fixing many of our meals.)
Add the cubed eggplant and cod and blend well with the sofrito and cook un high for a few minutes than add some of the reserved salt water. Lower heat and cover pot and simmer for about 30 minutes or until the eggplant is very soft.
Taste and adjust seasonings as needed or to taste.
About 8 servings = 1 cup
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 6.2 g
- Cholesterol: 14.7 mg
- Sodium: 969.7 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.2 g
- Protein: 8.3 g
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