20-Min Samfaina with Crispy Bread
Roasted Spanish vegetables in a garlicky tomato sauce, finished with crispy pan-toasted bread. Vegan, naturally gluten-free with a swap, and completely weeknight-friendly.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 medium eggplant, diced into 3/4-inch cubes
- 1 medium zucchini, diced into 3/4-inch cubes
- 1 large red bell pepper, diced into 3/4-inch pieces
- 14 oz can canned diced tomatoes
- 4 cloves garlic, minced
- 1 tsp Spanish smoked paprika (pimentón)
- 2 cups crusty bread, cut into 1-inch cubes
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Add eggplant, zucchini, and bell pepper. Cook, stirring often, until edges soften and char slightly, 6–7 minutes.
- 3
Push vegetables to the side. Add minced garlic to the empty space and cook 30 seconds until fragrant.
- 4
Stir in canned tomatoes, paprika, salt, and pepper. Simmer 5–6 minutes until sauce thickens and vegetables are tender.
- 5
In a separate skillet, toast bread cubes in 2 tbsp olive oil over medium-high heat for 3 minutes until golden and crispy, shaking the pan often.
- 6
Divide samfaina into bowls. Top with crispy bread cubes and a drizzle of olive oil. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- separate medium skillet (10-inch)
- wooden spoon or spatula
- chef's knife
- cutting board
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