Cod with sanfaina

Cut the eggplant into slices and salt it abundantly. Let the eggplant rest for about 30 minutes, so it will eliminate part of its bitterness. After this time, clean it with kitchen paper and reserve.

In a casserole we heat a good splash of extra virgin olive oil. When it is hot, add the diced onion and start frying it over medium-low heat. While the onion is cooking, dice the rest of the vegetables.

When the onion has been cooking for 5 or 6 minutes add the peppers and continue frying. Let it cook for about 10 more minutes before adding more vegetables.

Add the chopped eggplant and zucchini and continue cooking for 10 or 15 minutes more. We must be careful to stir the vegetables from time to time to prevent them from sticking to the bottom of the pan.

Peel the tomatoes and add them to the casserole chopped. Salt and let the vegetables cook for about 40 minutes, until they are very soft.

Add the loins to the casserole and continue cooking for 5 or 6 minutes more. This way the cod will finish cooking and will contribute its flavor to the stew.