Samfaina

Samfaina is a traditional Catalan vegetable stew from Catalonia, Spain. The core ingredients are peppers, eggplant, onion, garlic, and tomatoes, all cooked with olive oil. Variants may include zucchini and potatoes. The dish is similar to other Mediterranean stews such as ratatouille or pisto and is a common feature in Catalan and Balearic cooking.

Preparation typically begins with sautéing onion and garlic in olive oil until translucent. Peppers and eggplant are added and softened, followed by tomatoes. Potatoes or zucchini may be included in some versions. The mixture is simmered until the vegetables are tender and the sauce thickens. Seasonings usually include salt, pepper, and herbs such as thyme or bay leaf; some cooks add a pinch of sugar or a splash of white wine to balance acidity.

Serving suggestions vary. Samfaina can be a side dish accompanying grilled or roasted meats, fish, or eggs, or it can function as a vegetarian main when paired with bread or rice. It also serves as a versatile base for other dishes or leftovers.

Regional variations exist within Catalan-speaking areas. In Mallorca, for example, the dish may feature more peppers and garlic and occasionally include potatoes. The name samfaina itself is Catalan, with etymology that reflects historical cross-cultural influences in the region, though precise origins are not definitively documented. Overall, samfaina is valued as a flavorful, adaptable staple in Catalan cuisine.