Side Dish

Samfaina

Name: Samfaina
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 porties
Cuisine: spanish, mediterranean
Ingredients: 1 st eggplant diced into 1-inch cubes; 2 st zucchini diced into 1-inch cubes; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 st red bell pepper diced; 1 st green bell pepper diced; 400 g canned crushed tomato; 3 el olive oil; 0,5 tl dried thyme; 1 st bay leaf; 0,5 tl salt; 0,25 tl black pepper freshly ground

Samfaina is a traditional Catalan vegetable stew featuring eggplant and zucchini simmered with a savory base of onion, garlic, and tomato. This vegan side dish is rich in flavor and perfect for accompanying a variety of meals.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 188 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

1 steggplant, diced into 1-inch cubes
2 stzucchini, diced into 1-inch cubes
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 stred bell pepper, diced
1 stgreen bell pepper, diced
400 gcanned crushed tomato
3 elolive oil
0,5 tldried thyme
1 stbay leaf
0,5 tlsalt
0,25 tlblack pepper, freshly ground

Keukengerei

large pot · dutch oven · wooden spoon · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 2 min
2
Add the eggplant and zucchini to the pot and sauté for 8-10 minutes until slightly softened and lightly browned.
Ongeveer 10 min
Tip van de kok: Do not overcrowd the pot; cook in batches if necessary to ensure proper browning.
3
Remove the cooked eggplant and zucchini from the pot and set aside.
Ongeveer 1 min
4
Add the onion to the same pot and cook for 5-7 minutes until softened and translucent.
Ongeveer 7 min
5
Stir in the garlic and cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
6
Add the red bell pepper and green bell pepper to the pot and cook for 5 minutes until they begin to soften.
Ongeveer 5 min
7
Pour in the crushed tomato, then add the dried thyme, bay leaf, salt, and black pepper.
Ongeveer 1 min
8
Bring the mixture to a gentle simmer, then return the cooked eggplant and zucchini to the pot.
Ongeveer 2 min
9
Stir everything well, cover the pot, and simmer on low heat for 20-25 minutes, or until the vegetables are very tender and the flavors have melded.
Ongeveer 25 min
Tip van de kok: Stir occasionally to prevent sticking.
10
Remove the bay leaf before serving.

Per portie

Voedingswaarden

71%Score

Calorieën: 187,8kcal
Eiwit: 4,1g
Koolhydraten: 21,1g
Vet: 10,8g
Vezels: 6,2g
Suiker: 12,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover samfaina in an airtight container in the refrigerator.

Opwarmen

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.