R.R.
Full Access Member
- Joined
- Apr 29, 2014
- Messages
- 800
- Reaction score
- 321
- Location
- Dripping Springs, Texas.
- Hardiness Zone
- 8b
My 5 favorite things to grow will always be onions, peppers, eggplants, zucchini, and tomatoes. They're the ingredients I need to make samfaina, a popular Catalan dish.
I made some yesterday and, since @Chuck and @headfullofbees were interested in a picture recipe, here it is. The amounts vary every time, but this time I used:
3 onions, 2 zucchini, 1 eggplant, 1 red bell pepper (if I have green bell peppers I used them, too, but I didn't yesterday), 3 cloves of garlic, 1 can of organic diced tomatoes and 3 cans of organic tomato sauce (if you have the tomatoes from your garden, please don't used the canned kind
), salt, oregano, black ground pepper, and OLIVE oil. Please don't use any other kind. It's a Mediterranean dish
Notes:
1: I cook each vegetable separately because it's the tradition and how my mom taught me. You can cook everything together and save some time.
2: After I've cooked each vegetable, I place it in a strainer and reuse the oil for the other vegetables.
3: I slice the eggplants and sprinkle salt on them at least 30 minutes before I cook them, to prevent them from being bitter and ruin the whole dish.
After you've cooked the diced tomatoes, add everything together, mix it with the tomato sauce, add salt and spices to taste, and let it simmer for an hour or so. Samfaina is good on bread, with pasta, sausage links, chicken, cod, rabbit...
Like we say in Catalonia, BON PROFIT!!!
I made some yesterday and, since @Chuck and @headfullofbees were interested in a picture recipe, here it is. The amounts vary every time, but this time I used:
3 onions, 2 zucchini, 1 eggplant, 1 red bell pepper (if I have green bell peppers I used them, too, but I didn't yesterday), 3 cloves of garlic, 1 can of organic diced tomatoes and 3 cans of organic tomato sauce (if you have the tomatoes from your garden, please don't used the canned kind
), salt, oregano, black ground pepper, and OLIVE oil. Please don't use any other kind. It's a Mediterranean dish Notes:
1: I cook each vegetable separately because it's the tradition and how my mom taught me. You can cook everything together and save some time.
2: After I've cooked each vegetable, I place it in a strainer and reuse the oil for the other vegetables.
3: I slice the eggplants and sprinkle salt on them at least 30 minutes before I cook them, to prevent them from being bitter and ruin the whole dish.
After you've cooked the diced tomatoes, add everything together, mix it with the tomato sauce, add salt and spices to taste, and let it simmer for an hour or so. Samfaina is good on bread, with pasta, sausage links, chicken, cod, rabbit...
Like we say in Catalonia, BON PROFIT!!!
