Samfaina

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 5 cups eggplant cubed peeled (1-inch) ( 1 pound)
• 2 tablespoons olive oil extravirgin
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 7 cloves garlic minced
• 3 cups onion coarsely chopped
• 1 cup bell pepper red chopped
• 1 teaspoon salt 
• 1 teaspoon paprika smoked sweet
• 1.5 pounds tomatoes peeled seeded chopped
• 2 cups zucchini cubed () ( 1/2 pound)

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and 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.