ANTIPASTO OF SHRIMP AND EGGPLANT
- 1/4 cup olive oil
- 1/4 cup sofrito
- 1 cup onion (minced)
- 1 cup eggplant (minced)
- 1 cup green bell pepper (minced)
- 1/2 cup bell pepper (minced)
- 2 tsp. Garlic
- 1/4 cup raisins
- 1 cup ketchup
- 1/4 cup white wine
- 1/2 cup fresh coriander (minced)
- 1 lb. cooked shrimp
- salt and pepper to taste
In a saucepan add the olive oil, heat, add the sauce, onion, aubergines, peppers, garlic and cook over medium heat for 2 to 3 minutes.
Add the rest of the ingredients, except the shrimp and cook over medium heat for 20 minutes. Add the shrimp and season to taste. Let cool and refrigerate until serving time.
Orejita: Serve with plantains, cookies or tostadas.