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Samfaina (northern spanish ratatouille)

1 yellow onion (thinly sliced)

5 cloves of garlic (thinly sliced)

1 eggplant (batons (if the eggplant is large you will want to cut the eggplant first into discs and then salt it and leave until water has been drawn out))


1 zucchini (thinly sliced)

1 small summer squash (thinly sliced) 

1 yellow pepper (thinly sliced)

juice of 2 two tomatoes 

1/4 cup white wine



olive oil 


Dutch oven is recommended 


Thinly slice the onion and garlic and sweat in a splash of the olive oil over low heat for 10 minutes stirring occasionally. 

After onion and garlic are softened add the bell power and cook till soft. 

Add squash and zucchini and cook a little more. 

Add eggplant and a pinch of salt. 

Add white wine, tomato juice, and pepper. 


Simmer low while covered for about an hour.


Good with quinoa, over pasta, with bread etc. 

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