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RECIPE
20 INGREDIENTS9 STEPS1HR

Caribbean Ratatouille

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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.
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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

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3
Eggplants , sliced
1
Chayote Squash
3 Tbsp
2
Bell Peppers , diced
1
Red Onion , sliced
1 stalk
Celery , diced
to taste
to taste
Garlic , crushed
2 stalks
Scallions , sliced
1 Tbsp
Tomato Paste
10
Okra , halved
1 bunch
Jamaican Callaloo , chopped
2 bunches
Chard , chopped
3
Tomatoes , diced
1
Scotch Bonnet Pepper , thinly sliced
to taste
to taste
Coconut Milk
to taste
Fresh Parsley , chopped
to taste

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Nutrition Per Serving

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CALORIES
222
FAT
11.0 g
PROTEIN
8.1 g
CARBS
29.0 g

Cooking Instructions

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Step 1
Place the Eggplant (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 tablespoon) 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 Pepper (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), Scallion (2 stalk), and give it a stir. Add in Tomato Paste (1 tablespoon), Ground Black Pepper (to taste), Okra (10), Jamaican Callaloo (1 bunch), Chard (2 bunch), Tomato (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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Nutrition Per Serving
Calories
222
% Daily Value*
Fat
11.0 g
14%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
29.0 g
11%
Fiber
11.0 g
39%
Sugars
13.0 g
--
Protein
8.1 g
16%
Sodium
464.5 mg
20%
Vitamin D
--
--
Calcium
211.5 mg
16%
Iron
5.3 mg
29%
Potassium
1436.0 mg
31%
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