Samfaina (Spanish Ratatouille)
Garlicky, tomatoey vegetable stew with eggplant, zucchini, and pepper—Spanish comfort food that's vegan, one-pan, and ready in 20 minutes. Serve hot with crusty bread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- 1 medium (about 12 oz) eggplant, cut into 3/4-inch cubes
- 2 medium zucchini, cut into 3/4-inch rounds
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 can (14.5 oz) canned crushed tomatoes
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp paprika (smoked preferred)
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add eggplant and cook, stirring occasionally, until it begins to soften and turn golden, 5 minutes.
- 3
Add bell pepper, zucchini, garlic, paprika, and a pinch of salt. Stir and cook until fragrant, 1 minute.
- 4
Pour in crushed tomatoes with their juice. Stir, then lower heat to medium and simmer uncovered for 8 minutes.
- 5
Taste and season with salt and black pepper. Simmer 1 more minute until vegetables are tender and sauce thickens.
- 6
Serve warm, optionally with fresh parsley and crusty bread on the side.
Tools you’ll need
- large skillet (12-inch recommended)
- wooden spoon
- cutting board
- knife
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