Caribbean Ratatouille is excellent served warm, as an entrée or side.
- 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
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.
Peel chayote, squash and cucumber and chop into 1-inch dice. Dice onions and tomatoes. Chop scallions.
Squeeze eggplant cubes with your hands to remove the bitter juice. Rinse in running water, drain well and squeeze out juice one more time.
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.
Cut peppers into 1-inch squares. Add peppers and garlic to the pot and cook for 10 more minutes. Salt, if needed.
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