Samfaina

Name: Samfaina
Ingredients: 1 medium eggplant, peeled and diced very small; Salt; 1/4 cup extra virgin olive oil; 2 medium onions, very finely chopped; 4 large garlic cloves, minced; 2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced small; 1 medium zucchini, peeled and finely chopped; Black pepper; 1 pound ripe tomatoes, peeled, seeded and chopped, or a 14-ounce can, drained

9 ingredients

11 steps

Ingredients

1 medium eggplant, peeled and diced very small
Salt
1/4 cup extra virgin olive oil
2 medium onions, very finely chopped
4 large garlic cloves, minced
2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced small
1 medium zucchini, peeled and finely chopped
Black pepper
1 pound ripe tomatoes, peeled, seeded and chopped, or a 14-ounce can, drained

Directions

1

Lay eggplant pieces on two layers of paper towels.
2

Sprinkle with salt.
3

After 30 minutes, squeeze out liquid and pat dry.
4

Heat 2 tablespoons oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven.
5

Add onions and cook, stirring often, until they soften, about 8 minutes.
6

Add a generous pinch of salt and the garlic, and stir for about 30 seconds.
7

Add the remaining olive oil along with the eggplant, bell peppers, zucchini and black pepper.
8

Turn the heat to low, stir, cover and cook until the vegetables are soft, about 1 hour, stirring occasionally.
9

Stir in the tomatoes, season with salt, cover again and cook until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally.
10

Taste and adjust seasonings.
11

Before serving, allow to sit for at least 1 hour, or better yet refrigerate overnight.