Name: Eggplant + Zucchini Ratatouille (Yatimcheh)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6 to 8
Cuisine: Iranian
Ingredients: 1 large green or yellow bell pepper, seeded and chopped; 2 celery stalks, chopped; 1 tablespoon herbes de Provence (see note); ½ cup (60 ml) olive oil; 2 large onions, peeled and chopped; 2 zucchini, cut into large dice; 3 bay leaves; 1 whole garlic bulb, peeled and chopped; 9 Chinese or Japanese eggplants, chopped into 1½ in (4 cm) cubes (about 2½ lb/1.1 kg); ¼ cup chopped Fresh mint or parsley; 4 large tomatoes, peeled* and chopped; 1 tablespoon sea salt; 2 teaspoons grape molasses* or honey; 1 teaspoon freshly ground pepper

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
1 hr 20

Appears in

Joon

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.