SAMFAINA SAUCE

INGREDIENTS
6 cloves garlic, chopped
2 eggplants, diced
1 red capsicum, sliced
1 green capsicum, sliced
3 zucchini, diced
2 onion, thinly sliced
1 x 400g tin fresh tomatoes
a handful of parsley, chopped
1 glass white wine (optional for meat dishes)
250g speck (optional for meat dishes)
sweet paprika
olive oil
a pinch of sugar
salt and pepper

METHOD:
In the casserole, add a bit of oil and cook the speck until it's nicely brown.

Add the wine, stirring to deglaze the bottom of the casserole and cook until it has almost evaporated.

Add the onion and garlic, mix well and cover the casserole. Let it cook in a slow-heat until tender, about 5 minutes.

Add the capsicum, stir well and cover and cook until soft, about 5 minutes.

Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes.

Add the zucchini and cook covered until soft, about 5 minutes.

Add the tomato, parsley and paprika and season with salt, pepper and a pinch of sugar. Stir to combine.

Transfer to the oven and cook until chutney consistency, about 45 minutes.

Let it rest to develop the flavours and serve.

Add fried chicken, rabbit or fried thick fillets of fish such as cod to the casserole and bring to the boil over the stove.

Cover and transfer to the oven. Bake in the oven until chicken or rabbit is cooked through and it's falling off the bones, about 1 and a half to 2 hours. Less time for the fish. Only about 30 minutes.

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