A classic dish from Catalonia and the eastern regions of Spain consisting of grilled vegetables in olive oil. Made with eggplant and red peppers, slow cooked whole and then broiled and chopped. Serve tapa style on toasted bread, as a side for meat or fish, or in salads.
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Rub red bell pepper, onion, and eggplant all over with 1 tsp olive oil. Divide vegetables between two Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.
Set Suvie Cook Settings: Bottom Zone: Slow Cook High for 4 hours
When the vegetables are done slow cooking, broil for 10-15 minutes, until slightly charred. Remove pans from Suvie and transfer to a cutting board. Remove and discard stems, skins, and seeds from pepper and eggplant.
Roughly chop vegetables and transfer to a bowl. Drizzle sherry vinegar and remaining olive oil over the vegetables. Season to taste with salt and pepper. Serve with crusty bread.
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