Name: Samfaina
Yield: Yield: 1½ qt/1.44 l
Ingredients: 1 lb/454 g canned whole tomatoes with juice; 4 garlic cloves, thinly sliced; Ground black pepper, as needed; 1 lb 8 oz/680 g red peppers, roasted, peeled, cut into ¾-in/2-cm dice; 1 lb 8 oz/680 g zucchini, seeded, cut into ¾-in/2-cm dice; 4 fl oz/120 mL extra-virgin olive oil; 1 lb/454 g Japanese eggplant, skin on, cut into ¾-in/2-cm dice; Salt, as needed; 1 lb 8 oz/680 g large-dice onions

Preparation info

Yield:
1½ qt

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb 8 oz/680 g large-dice onions
4

Method

In a rondeau or similar pot over low heat, sweat the onions in the olive oil until very tender, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the eggplant and zucchini and continue to sweat gently until they begin to get tender and until the liquid has evaporated, 5 to 8 minutes, stirring occasionally.
Add the peppers

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Samfaina

Ingredients

Method

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