Samfaina

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

1. Heat oil in a large nonstick skillet over medium heat. 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.

extravirgin olive oil, onion, zucchini, red bell pepper, garlic, tomato, parsley, thyme, salt, sweet smoked paprika, freshly ground black pepper

Taken from www.myrecipes.com/recipe/samfaina (may not work)