Carribean Ratatouille
Caribbean Ratatouille is excellent served warm, as an entrée or side.
Ingredients
- 2 cups eggplant, chopped into 1-inch cubes
- 1 Tbsp salt
- 1 chayote
- 1 cup squash
- 1 cucumber
- 2 medium onions
- 3 medium tomatoes
- 1 bunch scallions
- Black pepper, ground, to taste
- Habanero or Reshampatti, ground
- ½ tsp tarragon
- 1 tsp thyme
- ½ tsp turmeric, ground
- ½ cup coconut oil
- 3 bay leaves
- 1 large red pepper
- 3 cloves garlic, chopped
- 1 cup parsley, chopped
Method
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1
Place cubed eggplant in a bowl. Sprinkle the salt and massage it into the eggplant for about 2 minutes. Let excess water drain for about 15 minutes. Meanwhile, prepare the other ingredients.
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2
Peel chayote, squash and cucumber and chop into 1-inch dice. Dice onions and tomatoes. Chop scallions.
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3
Squeeze eggplant cubes with your hands to remove the bitter juice. Rinse in running water, drain well and squeeze out juice one more time.
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4
Place eggplant, chopped vegetables, herbs and spices in a pot and pour the oil over them; add bay leaves and stir. Put the pot on medium heat and bring to a boil. Simmer over low heat until vegetables are softened, about 45 minutes. Cover if liquid is evaporating too quickly.
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5
Cut peppers into 1-inch squares. Add peppers and garlic to the pot and cook for 10 more minutes. Salt, if needed.
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6
Turn off heat and let cool for 20 minutes. Incorporate chopped parsley when serving.
A variation of the Georgian Ratatouille from The Spice Trekkers Cook at Home
