ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Samfaina

Yield 10 servings (serving size: 1/2 cup)
Samfaina (sam-FINE-nah) is a mix of onions, garlic, eggplant, peppers, tomatoes, and zucchini. Japanese eggplant is easy to work with, as it holds its shape well through cooking, but regular eggplant is also good. The exact proportions for this recipe are not crucial: A bit more tomato or less bell pepper are fine improvisations.

Ingredients

  • 2 tablespoons extravirgin olive oil
  • 3 cups coarsely chopped onion
  • 5 cups (1-inch) cubed peeled eggplant (about 1 pound)
  • 2 cups (1/2-inch) cubed zucchini (about 1/2 pound)
  • 1 cup chopped red bell pepper
  • 1 1/2 tablespoons minced garlic (about 7 cloves)
  • 2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 74
  • caloriesfromfat 38 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 11.6 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 247 mg
  • calcium 27 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute.