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–+ servings
A pan of the cooked vegetables, with a plate of toasted bread on the side to serve with it.

Samfaina (Spanish Ratatouille) - AU Cups

Robyn
For a beautiful dish full of summer vegetables, this Samfaina, which is similar to ratatouille, is hard to beat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Side Dish
Cuisine spanish
Servings 4 people
Calories 199 kcal

Equipment

  • Large heavy based pan with lid

Ingredients
  

  • 3 tablespoons olive oil
  • 1 onion finely diced
  • 1 red capsicum cut in to 1½ cm cubes
  • 1 zucchini cut in to 1½ cm cubes
  • 1 eggplant cut in to 1½ cm cubes
  • 3 cloves garlic minced
  • 2 large tomatoes finely chopped or grated
  • pinch salt

Instructions
 

  • Pour the olive oil in to a large, heavy based saucepan and add the diced onion, capsicum, zucchini and eggplant.
  • Cover with a lid and cook over a low heat, stirring occasionally, for 12 minutes or until softened.
  • Add the minced garlic then place the lid back on and cook for another 20 minutes, stirring every so often to stop the vegetables from sticking to the bottom of the pan.
  • Add the chopped tomatoes and pinch of salt, turn the heat up to medium and cook for 5-7 minutes, until moist of the liquid has evaporated and the vegetables are tender and jammy.
  • Serve straight away, leave to cool to room temperature, or serve chilled.
  • Store any leftovers in the fridge, covered, for up to 3 days.

Notes

Vegetables - many traditional Spanish versions of this dish don't include zucchini (courgette) so feel free to leave it out if you wish. 
Storage - store in a covered container or in a bowl covered with cling film for up to 3 days. I do not recommend freezing this recipe.

Nutrition

Calories: 199kcalCarbohydrates: 17gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 14mgPotassium: 718mgFiber: 6gSugar: 10gVitamin A: 1815IUVitamin C: 65mgCalcium: 40mgIron: 1mg
Keyword summer side

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