Samfaina

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.

This recipe goes with Majorcan Vegetable Pizza (Coca de Verduras)

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 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

Preparation

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.

Nutritional Information

Calories:

74 (38% from fat)

Fat:

3.1g (sat 0.5g,mono 2g,poly 0.5g)

Protein:

2g

Carbohydrate:

11.6g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

247mg

Calcium:

27mg