Ratatouille Créole

Name: Ratatouille Créole
Yield: Serves 6 to 8
Cuisine: Guadeloupe
Ingredients: 1 or 2 large cucumbers, weighing about 1 lb.; ½ lb. ripe red bell peppers, seeded and sliced, or sliced tinned pimentos; Salt, freshly ground pepper; ½ lb. green bell peppers, seeded and sliced; 1 lb. courgettes; 1 lb. tomatoes, peeled and sliced; 1 teaspoon sugar; 1 aubergine, weighing about 1 lb.; 6 tablespoons olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

The special feature of this dish is the gros concombre, the enormous, light green cucumber of Guadeloupe and Martinique and some other islands. The cucumbers weigh a pound or more each but, apart from size, differ very little from our cucumbers, which can be used instead. Simply choose the biggest ones available.

Ingredients

6 tablespoons olive oil
1 aubergine, weighing about 1 lb.

Method

Heat the oil preferably in an earthenware* casserole, or use any heavy saucepan or casserole large enough to hold all the ingredients comfortably. Peel the aubergine and cut into cross-wise slices about ½ inch thick. Cut the widest of these in half. Arrange the slices in the casserole.

If the cucumbers are waxed, peel them and cut into ½-inch cross