Samfaina
Catalan ratatouille
Ingredients for :
Samfaina is an exuberant vegetable mixture widely used in Catalan cuisine as a sauce or base for meat, fish and fowl dishes. It's a succulent vegetarian dish that you can eat as a first course or side dish too.
3 tablespoons olive oil
1 medium size onion, about ½ pound (300 g) - peeled and cut into ½ inch strips (1.5 cm)
3 bell peppers or similar; about 1 pound (400 g) - cut into 1-inch cubes
3 or 4 medium-sized ripe tomatoes; about ¾ pound (400 g) - peeled, seeded (optional), and chopped
1 or 2 eggplants about ¾ pound (400 g) - peeled and cut into 1-inch cubes
¼ teaspoon salt
Preparation
1,- First, peel and cut the eggplants into 1-inch cubes, place them in a colander, and sprinkle some salt over them so that they let out liquid. Let them rest in the colander while you start preparing the samfaina. If you have a lot of time, you can do this step 1 hour before you begin to cook this Catalan ratatouille recipe.
2.- Bring 1 quart (1 l) water to a boil for peeling the tomatoes. Place the tomatoes in a container, and cover them completely with the boiling water. After about five minutes, remove the tomatoes from the hot water with a spoon. Let them cool for a few moments. Peel, and chop the tomatoes coarsely into 1-inch pieces (2.5 cm). You can seed them after halving them, and before chopping them.
3,- Cut the onion into lenghtwise strips of about ½-inch (2 cm). Next, cut the peppers into into 1-inch dices.
4.- Heat the olive oil in an earthenware casserole or Dutch oven. Add the onion and sautee 2 or 3 minutes over medium-low heat, stirring almost constantly. Before the onion turns golden, add the pepper. Stirr, cover and cook covered for 8 to 10 minutes, stirring a few times.
5.- Add the chopped tomato, stir and cover. Cook for 5 minutes.
6.- Add the eggplants, stir, and cover. Cook for 10 minutes over medium-low heat stirring a few times. Add the salt, stir, and cook for 15 to 20 more minutes over low heat, stirring the samfaina every 5 minutes or so.