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Carribean Ratatouille

Carribean Ratatouille

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


  1. 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.

  2. 2

    Peel chayote, squash and cucumber and chop into 1-inch dice. Dice onions and tomatoes. Chop scallions.

  3. 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.

  4. 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.

  5. 5

    Cut peppers into 1-inch squares. Add peppers and garlic to the pot and cook for 10 more minutes. Salt, if needed.

  6. 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