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.

Joyce Goldstein
Recipe by Cooking Light May 2008

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Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

74 calories; calories from fat 38%; fat 3.1g; saturated fat 0.5g; mono fat 2g; poly fat 0.5g; protein 2g; carbohydrates 11.6g; fiber 3.6g; cholesterolmg; iron 0.7mg; sodium 247mg; calcium 27mg.