½ cup Olivers Picual extra virgin olive oil
1 eggplant, minced
2 medium Roma tomatoes, minced
1 large onion, minced
2 ½ tbsp chile powder mix (see below)
Salt and pepper to taste
In a large saucepan, heat the olive oil. Add the onion, tomato and eggplant,
season with salt and pepper, and cook over medium heat, stirring occasionally,
until the vegetables are soft, about 30 minutes. Stir in the chile powder mix and cook for 15 minutes longer. Season with salt.
Transfer the Sofrito to a bowl and let cool to
room temperature. Skim any excess
oil. Serve as a Crostini topping,
as an omelette stuffer, or on pasta and risottos.
Chile Powder Mix
1 tbsp ground New Mexico Chiles
1 tbsp ground California Chiles
1 tbsp ground Ancho Chiles
1 tsp Cayenne pepper
Mix together and use in favorite recipes.
Source: Joe Marsico (firstname.lastname@example.org)