Ratatouille Créole

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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.


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


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