Name: Samfaina
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Catalan, Spanish
Ingredients: 80 ml extra-virgin olive oil; 200 g onion, cut into 1 cm dice; 12 g garlic, finely chopped; 220 g aubergine, cut into 1.5 cm dice; 200 g zucchini, cut into 1.5 cm dice; 180 g red bell pepper, cut into 1.5 cm dice; 500 g ripe tomatoes, grated or finely chopped; 5 g fine salt, plus more if needed; 1 g freshly ground black pepper; 2 g fresh thyme leaves, optional

Instructions

Heat 50 ml of the olive oil in a wideHeat 50 ml of the olive oil in a wide heavy saucepan over medium-low heat. Add the onion and cook for 8–10 minutes, stirring regularly, until soft and translucent without browning. Add the garlic and cook for 1 minute.
While the onion cooks, heat the remaining 30 ml oliveWhile the onion cooks, heat the remaining 30 ml olive oil in a large frying pan over medium heat. Sauté the aubergine, zucchini, and bell pepper in batches for 8–10 minutes, until lightly coloured and beginning to soften.
Add the sautéed vegetables, tomatoes, salt, black pepper, and thymeAdd the sautéed vegetables, tomatoes, salt, black pepper, and thyme, if using, to the onion. Bring to a gentle simmer.
Cook uncovered over low heat for 25–35 minutes, stirring occasionallyCook uncovered over low heat for 25–35 minutes, stirring occasionally, until the tomato has reduced, the vegetables are tender but still identifiable, and the mixture is glossy rather than watery.
Rest for 10 minutesRest for 10 minutes. Taste and adjust the salt. Serve warm or at room temperature.

Samfaina Sauce Recipe

Samfaina

Equipment

Ingredients

Instructions

Serving Ideas

Substitutions

Chef Tips

Storage

Allergen Notes

Equipment

Ingredients

Instructions

Serving Ideas

Substitutions

Chef Tips

Storage

Allergen Notes

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