Creole Ratatouille

Name: Creole Ratatouille
Yield: Serves 6
Cuisine: French
Ingredients: 2 zucchini, coarsely chopped; 1 teaspoon dried thyme; 1 green bell pepper, coarsely chopped; 1 christophene (chayote), peeled, seed removed, and coarsely chopped; 1 red bell pepper, coarsely chopped; 1 large cucumber, coarsely chopped; 1 celery stalk, including leaves, chopped; 3 green onions, minced; 1½ cups (360 ml) water; 1 cup (200 g) chopped tomatoes; ½ teaspoon finely chopped Scotch bonnet or habanero pepper; 2 tablespoons tomato paste; 1 medium-large onion, coarsely chopped; 1 tablespoon brown sugar; 5 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon pink or sea salt, plus more to taste; ¼ cup (15 g) finely chopped fresh parsley; 9 ounces (250 g) eggplant, coarsely chopped; 1 teaspoon black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This dish is the French Caribbean’s version of the popular French recipe. In Guadeloupe, they tend to grow a lot of cucumbers, hence cucumbers are a component of this dish. The difference between this version and regular ratatouille is the cucumbers, the christophene (chayote), and the hot peppers.

Ingredients

9 ounces (250 g) eggplant, coarsely chopped
1 teaspoon

Europe
France
Vegan
Caribbean
Mediterranean
Gluten-free

Method

Sprinkle the eggplant with the salt and let it sit for 10 minutes to draw out any bitterness. Gently rinse off the salt.
Meanwhile, heat the oil in a large, deep skillet or soup pot over medium heat. Add the onion, garlic, and brown sugar, and sauté for 2 minutes. Stir in the eggplant, zucchini, cucumber, bell peppers, christophene, celery, green onions, water, to