Eggplant + Zucchini Ratatouille



Preparation info

  • Serves

    6 to 8

    • Difficulty


    • Ready in

      1 hr 20

Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

Yatimcheh is traditionally made on the stovetop with eggplants, zucchini, onions, garlic, olive oil, salt, pepper, and turmeric. Here, however, I have added tomato (a New World vegetable) and cooked this dish in the oven, with delicious results—much like a Provençal ratatouille. The photo on the facing page shows the vegetables in a rimmed sheet pan, just out of the oven.