Samfaina

1. 1

   Lay eggplant pieces on two layers of paper towels.

2. 2

   Sprinkle with salt.

3. 3

   After 30 minutes, squeeze out liquid and pat dry.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 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. 10

    Taste and adjust seasonings.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.