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SideChef
Recipes
Dairy-Free
Caribbean Ratatouille
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20 INGREDIENTS • 9 STEPS • 1HR

Caribbean Ratatouille

Recipe
Make a vegetable stew based on the French recipe for Ratatouille. This tasty vegetable dish is gluten free, vegan and perfect for Ital diets. You can adjust the amount of vegetable according to your preference.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Make a vegetable stew based on the French recipe for Ratatouille. This tasty vegetable dish is gluten free, vegan and perfect for Ital diets. You can adjust the amount of vegetable according to your preference.
1HR
Total Time
$4.01
Cost Per Serving
Ingredients
Servings
4
us / metric
Eggplant
3
Eggplants, sliced
Chayote Squash
1
Chayote Squash
Olive Oil
3 Tbsp
Olive Oil
Bell Pepper
2
Bell Peppers, diced
Red Onion
1
Red Onion, sliced
Celery
1 stalk
Celery, diced
Salt
to taste
Salt
Garlic
to taste
Garlic, crushed
Scallion
2 stalks
Scallions, sliced
Tomato Paste
1 Tbsp
Tomato Paste
Ground Black Pepper
to taste
Ground Black Pepper
Okra
10
Okra, halved
Jamaican Callaloo
1 bunch
Jamaican Callaloo, chopped
Chard
2 bunches
Chard, chopped
Tomato
3
Tomatoes, diced
Scotch Bonnet Pepper
1
Scotch Bonnet Pepper, thinly sliced
Fresh Thyme
to taste
Fresh Thyme
Coconut Milk
to taste
Coconut Milk
Fresh Parsley
to taste
Fresh Parsley, chopped
Fresh Basil
to taste
Fresh Basil
Nutrition Per Serving
VIEW ALL
Calories
222
Fat
11.0 g
Protein
8.1 g
Carbs
29.0 g
Add to plan
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Caribbean Ratatouille
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author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Place the Eggplants (3) in a strainer and toss them with Salt (to taste) to remove some of the bitterness and draw out the moisture. Rinse with water and pat them dry.
step 2
Deseed and cube the Chayote Squash (1).
step 3
Preheat your oven to 400 degrees F (200 degrees C).
step 4
In a large oven-proof pot over medium heat, add Olive Oil (3 Tbsp) and the eggplant.
step 5
After about 5 minutes the eggplant should be caramelizing. Remove and set on a paper-lined plate to drain as much oil as possible.
step 6
Turn the heat to low, and in the same pot, add the chayote squash, Bell Peppers (2), Red Onion (1), Celery (1 stalk), and Salt (to taste). Let it cook for about 10 minutes.
step 7
Add in the Garlic (to taste), Scallions (2 stalks), and give it a stir. Add in Tomato Paste (1 Tbsp), Ground Black Pepper (to taste), Okra (10), Jamaican Callaloo (1 bunch), Chard (2 bunches), Tomatoes (3) and mix everything all together.
step 8
Add in the Scotch Bonnet Pepper (1), Fresh Thyme (to taste) and the eggplant. Add in Coconut Milk (to taste) and Fresh Parsley (to taste), give it a quick stir and place it on the middle rack of the preheated oven for 25 minutes.
step 9
Top off with Fresh Basil (to taste), serve and enjoy!
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Tags
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Dairy-Free
Gluten-Free
Caribbean
Healthy
Shellfish-Free
Vegan
Vegetarian
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