Samfaina

A few rainy days this week yielded 1/2 inch of rain for the garden. I took advantage of the time indoors to prepare another pot of Samfaina for the freezer. This beautiful iron skillet holds a large batch. 

Samfaina

2 large onions, diced small

1/4 cup olive oil

8 garlic cloves, minced

salt

1/4 cup olive oil

2 medium eggplants, peeled and diced small

1 red bell pepper peeled, seeded, and diced small

1 green bell pepper peeled, seeded, and diced small

2 medium zucchini, diced small

black pepper

1 28 oz. can Petite Diced Tomatoes

Prep all vegetables. Heat 1/4 cup olive oil over medium heat then add onions. Cook until softened. Add  salt and the garlic, stirring to mix. 

Add 1/4 cup olive oil and the diced fresh vegetables and pepper. Stir the vegetables, reduce heat to low, cover, and stew the vegetables for about 1 hour, stirring occasionally.

Add the canned tomatoes and adjust the salt depending on whether the canned tomatoes have added salt or not. Cover and continue to cook for 2-3 hours. 

I have been known to uncover the vegetables during the last hour of cooking, while stirring occasionally, to reduce the liquid. 

My recipe is adapted from the New York Times recipe of 10-5-2010. This recipe and most other recipes for eggplant call for the vegetable to be salted and squeezed out. I have never done this! I have been eating eggplant almost daily in many recipes, but I have never salted it. Maybe the fact that my eggplant is fresh picked makes the difference. I just don't know.

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