This is a very simple but highly varied product. The recipe is known to everyone in the comarca (local district) and each area adds its own personal touch.
At Balaguer, the main discussion concerns the name of the recipe and whether it should be called "coca de recapte" or "coca de samfaina" (ratatouille).
This is a very traditional local recipe and will continue to be the stamp of La Noguera.
First, make the pizza-like base using flour, salt and water (1 kg flour, ½ L water, 100 g olive oil, 20 g salt and yeast).
Then, use a rolling pin to stretch out the dough in a baking tray, making sure that it is as thin as possible. When this has been done, add braised red pepper and aubergine. Season with salt and pepper and put it in the oven for about 20 minutes. When you remove it, drizzle a few drops of olive oil on top.