Samfaina served with steamed broccoli and brown rice

 My sister had my mom and I over for homemade lemon scones and tea. It was lovely. The room was decorated with candles and other vintage/shabby chic attire. We sipped tea and savored each bite of the scones. Events like these make me so happy to be a lady. Thank You Jesus! 

A delicious dish I would like to share with you is called Samfaina. I had never heard of it either.. It was very easy to prepare; especially once you get all the veggies chopped up. I recently tried this recipe. I served it with brown rice cooked according to the directions on the box and some steamed broccoli on the side. 

Samfaina

  (I cut the original in half. What I'm writing serves 5)

1 T. olive oil (or water)
1 1/2 C. coarsely chopped onion
2 1/2 C. eggplant, peeled and 1" cubed (about 1/2 lb.)
1 C. zucchini, 1/2" cubed (about 1/4 lb.)
1/2 C. red bell pepper, chopped
3-4 garlic cloves, minced
1 1/4 C. tomato, chopped & seeded (about 3/4 lb.)
1 T. fresh parsley, chopped
1/2 t. fresh thyme, chopped
1/2 t. salt
1/2 t. sweet smoked paprika (I used regular)
1/4 t. freshly ground black pepper

Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally.  Stir in eggplant, zucchini, bell pepper, & garlic; cook 5 minutes; stirring frequently. Stir in tomato, parsley, & thyme. Cover, reduce heat, & simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute. Serve!

After all the chopping, I found it to be a very fun dish to throw together. Tasted delicious too. It was a great way to use up some of the veggies we had in the drawer and the tomatoes in the garden. Next project: Canning tomatoes!! 

Stay tuned...

Chef Teebs