Quail with Catalan xamfaina

Ingredients

• 8 quail
• 50 g of fresh bacon
• 500 g of fresh tomatoes
• 3 eggplants
• One bunch of fresh parsley
• 2 cloves of garlic
• One sprig of thyme
• One glass of white wine
• 3 medium-sized onions
• 3 fresh bell peppers
• 150 g of lean ham
• 1 teaspoon of mild paprika
• 1 concentrated bouillon cube
• A pinch of white pepper
• 250 ml of oil
• A pinch of salt

Clean the quail and cut them in half. Brown them in a pan with the oil, then add the peeled and chopped onions, diced ham, and diced bacon. Once everything is browned, add the peeled, seeded, and chopped tomatoes, chopped bell peppers, eggplant slices, paprika, a pinch of white pepper, and salt.

In a mortar, combine the garlic, some parsley, thyme, and bouillon cube. Mix with the white wine and pour into the casserole dish. Cook until the quail are tender.

Once cooked, arrange the quail on a plate with the vegetables. If there is too much sauce, remove some with a spoon.