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.


10 servings (serving size: 1/2 cup)

Recipe from

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Nutritional 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


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


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.