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RECIPE
20 INGREDIENTS 9 STEPS 1hr

Caribbean Ratatouille

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.
Caribbean Ratatouille Recipe | SideChef
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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.
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
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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
1hr
Total Time
$4.01
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3
Eggplants , sliced
1
Chayote Squash
2
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
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

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 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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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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