Spanish Vegetable Stew (Samfaina)

Ingredients

¼ cup olive oil

2 onions, chopped

Salt and black pepper, to taste

5 cloves garlic, chopped

2 red or green bell peppers, cored, seeded, and cut into 1/2-inch pieces

2 medium eggplant or 5 Japanese eggplant, cut into 1/2-inch pieces

1 small zucchini, cut into 1/2-inch pieces

2 large field tomatoes or 3 plum tomatoes, grated, or 1 can (14 ounces) ground tomatoes

Directions

In a large flameproof casserole or Dutch oven over medium-low heat, heat the olive oil. Add the onions and a generous pinch each of salt and pepper. Cover the pan, and cook, stirring occasionally, for 10 minutes, or until they soften. Add the garlic and cook, stirring often, 2 minutes more.

Add the bell peppers, eggplant, and zucchini. Stir well. Cover the pan and cook, stirring occasionally, for 20 minutes, until the vegetables are tender.

Add the tomatoes, taste for seasoning, and add more salt and black pepper, if you like. Turn the heat to medium-high. Simmer, uncovered, stirring often, for 15 to 20 minutes, or until the liquid in the pan evaporates and the mixture is jammy.

Description

This dishes uses so many of the late summer early fall vegetables. For us, they were all in the garden. This can be a side dish or a vegetarian main dish.

Servings

8

Source

The Boston Globe

Notes

This is very similar to ratatouille. The main difference is that this recipe calls for grated tomatoes and is cooked until it is jammy. I found that it took more than 15-30 minutes for the liquid to evaporate. It reheats very well.