Eggplant with Salted Codfish | Berenjena y Bacalao

Ingrédients

• 1 pound salted codfish
• 1 large eggplant
• 1/2 cup oil
• 1 large onion
• 1/2 green pepper
• 1/2 cup tomato sauce
• 2 tablespoons sofrito

Préparation

1. 1

   Rinse your salted codfish to remove the coating of salt. Cook the codfish for 15 minutes and drain. After it has cooled enough to handle shred into smaller pieces as big or as small as you like. While you do this make sure you check for any bones that were left in and remove any.

2. 2

   In a large pan set it to medium heat. Add your oil and the eggplant. Cook for about 10 minutes or until it has changed color. Make sure to stir it around occasionally to avoid burning.

3. 3

   Now add in your green pepper and onion. Mix and cook for about 3 minutes. Finally add your codfish, tomato sauce and sofrito. Give it a good stir to make sure everything is well mixed and cook for another 3 minutes. Serve and enjoy.