In the Kitchen: Samfaina

In the Kitchen
The Rhode Show Staycation
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Discover Newport brings us Chef Craig Corsetti from Merienda making Samfina, a Spanish summer vegetable medley.


  • ½ cup cubed eggplant
  • ½ cup diced red pepper
  • ½ cup cubed zucchini
  • ½ cup cubed tomato
  • ½ Teaspoon Fresh thyme
  • 1-2 cloves fresh garlic, minced
  • 2-3 tablespoons diced onion
  • 1 -2 Tablespoons fresh Italian parsley
  • 1 teaspoon smoked paprika (optional)
  • Olive oil
  • Salt and pepper to taste


  1. Heat ¼ inch of olive oil in a non-stick pan, add cubed eggplant when oil starts to sizzle and rapidly fry eggplant until coated and starting to soften.
  2. Remove from oil and set on paper town to drain.
  3. Clean pan if necessary and add 3-4 tablespoons olive oil, add garlic and onion and gently soften.
  4. Add zucchini and red pepper and sauté’ lightly, when starting to soften add eggplant and tomato.
  5. When all ingredients are heated through add fresh herbs, smoked paprika (optional) and season with salt and pepper to taste.
  6. All vegetables should remain slightly firm and not too soft.
  7. Serve by itself or use as an accompaniment to grilled seafood or meat.

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