Samfaina

Name: Samfaina
Yield: 10 servings (serving size: 1/2 cup)
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 ½ tablespoons minced garlic (about 7 cloves); 2 ½ 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; ½ teaspoon freshly ground black pepper

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1 Review

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.

By Joyce Goldstein

Recipe by Cooking Light May 2008

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Samfaina

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Samfaina

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Samfaina