Samfaina

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

Side dish
Gluten-free
Vegan
Street Food

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