👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Wash and trim the eggplant and zucchini. Cut them into uniform 1.5 cm (approx. 0.5 inch) cubes. Seed and core the red bell peppers, then cut them into similar-sized cubes. Finely chop the onion and mince the garlic (if using). Grate the ripe tomatoes using a box grater, discarding the skins.

   ⏱️ 15 minutes
2. 2

   Sauté the vegetables individually: Heat about 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat (approx. 190°C / 375°F). Working in batches to avoid overcrowding the pan, sauté the eggplant cubes until golden brown and tender, about 5-7 minutes per batch. Remove with a slotted spoon and set aside. Repeat with the zucchini until lightly browned and tender, then with the red bell pepper cubes until softened and slightly charred. Add a little more oil if the pan becomes dry between batches.

   ⏱️ 30 minutes
3. 3

   Build the base: Reduce the heat to medium (approx. 175°C / 350°F). Add the remaining olive oil to the same skillet. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic (if using) and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
4. 4

   Combine and simmer: Add the grated tomatoes to the skillet with the onions and garlic. Stir well and cook for about 5 minutes, allowing the tomato to reduce slightly. Return the sautéed eggplant, zucchini, and bell peppers to the skillet. Stir everything together gently to combine. Season generously with salt and freshly ground black pepper.

   ⏱️ 5 minutes
5. 5

   Meld the flavors: Reduce the heat to low (approx. 150°C / 300°F), cover the skillet, and let the samfaina simmer gently for at least 15-20 minutes, or until the vegetables are very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning if necessary.

   ⏱️ 20 minutes