Side Dish

Samfaina

Name: Samfaina
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: spanish, mediterranean
Ingredients: 1 pcs eggplant diced into 1-inch cubes; 2 pcs zucchini diced into 1-inch cubes; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 1 pcs green bell pepper diced; 400 g canned crushed tomato; 3 tbsp olive oil; 0.5 tsp dried thyme; 1 pcs bay leaf; 0.5 tsp salt; 0.25 tsp 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.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 188 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcseggplant, diced into 1-inch cubes
2 pcszucchini, diced into 1-inch cubes
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
1 pcsgreen bell pepper, diced
400 gcanned crushed tomato
3 tbspolive oil
0.5 tspdried thyme
1 pcsbay leaf
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

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

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the eggplant and zucchini to the pot and sauté for 8-10 minutes until slightly softened and lightly browned.
About 10 min
Cook’s note: 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.
About 1 min
4
Add the onion to the same pot and cook for 5-7 minutes until softened and translucent.
About 7 min
5
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: 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.
About 5 min
7
Pour in the crushed tomato, then add the dried thyme, bay leaf, salt, and black pepper.
About 1 min
8
Bring the mixture to a gentle simmer, then return the cooked eggplant and zucchini to the pot.
About 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.
About 25 min
Cook’s note: Stir occasionally to prevent sticking.
10
Remove the bay leaf before serving.

Per serving

Nutrition

71%Score

Calories: 187.8kcal
Protein: 4.1g
Carbs: 21.1g
Fat: 10.8g
Fibre: 6.2g
Sugar: 12.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover samfaina in an airtight container in the refrigerator.

Reheating

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