It is virtually identical to the ratatouille of the Côte d'Azur, France, but once Catalans held part of southern France. So, medieval Catalans brought the dish to Provençal. Samafaina has more tomatoes, peppers, and zucchini than in French dishes. It can be eaten as is or add more water and cook longer to make a sauce in other dishes.
Makes 6-8 cups (1420-1890 ml)
(Freeze any extra)
2/3 cups (160 ml) olive oil
4 minced cloves of garlic
2 1/2 pounds (1130 g) organic onions (cut in half and thinly sliced)
1 1/2 pounds (1130 g) Japanese eggplant (skin on, cut into cubes)
1 pound (450 g) zucchini (skin on, cut into cubes)
8 organic tomatoes (grated or peeled and chopped)
1 1/2 pounds (1130 g) red or green organic bell peppers (roasted, peeled, and cut into strips)
black pepper to taste
1. Heat the oil and add the garlic, onions, eggplant, and zucchini.
2. Stir well to coat the vegetables with the oil.
3. Cover and cook for 10 minutes on low heat.
4. Uncover and turn up the heat a little. Cook until the liquid has evaporated. Stir occasionally.
5. Add the tomatoes and peppers, reduce heat, simmer uncovered until the liquid has evaporated and vegetables are soft.
6. Add black pepper to taste.
7. Try with:
- veal fillet Filet de Vedella amb Samfaina
- roasted chicken Pollastre Rostit amb Samfaina
- over fish Peix amb Samfaina
- omelet Truitas de Samfaina
-modified Catalan Cuisine
