This simple dish, a sort-of pureed ratatouille, is served all over Spain on its own or accompanying meats, eggs, fish, bread (basically anything and everything). Serve as a tapa or side dish.
Rub the tomatoes, eggplants, and peppers with the oil and put them on a baking sheet, along with the onions. Roast in a 375°F oven for about 45 minutes, or until very soft (the onions may take as long as an hour). Allow to cool for 10 minutes, then remove the skin from the tomatoes and peel the onions. Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the olive oil and season to taste with salt and pepper. Serve on pan tostado (toasted bread).
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» 18m ago
» 20m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 7h ago