Catalan Cooked Vegetables

This stew of summer vegetables is a key feature in the Catalan kitchen, it is a close relative of the Basque pisto and the Provençal ratatouille. The vegetables are often cooked until they become soft and almost jammy, they can then left whole or puréed and used as a sauce.

In fact Samfaina has been cited by many chefs as one of the keys of Catalan cooking, along with the Sofregit, Allioli, Picada a