Ingredients | makes a full pot of 4l ~ 8-10 servings
- 1 large onion, coarsely chopped
- 1 medium/large eggplant, cubed and salted, put aside for like ’10
- 1 zucchini, cubed (and salted, put aside for like ’10 *)
- 2 carrots
- 1 red/green/yellow pepper
- 2 chili (fresh or dried)
- a handful of mushrooms, washed, peeled and cut ( I used dried ones, which I soaked beforehand in lukewarm water for like ’10, until they softened up)
- olives (with bones) at the discretion of the chef
- 1/2 10cm head red cabbage sliced up as for a coleslaw
- 1 cup tomato(sauce) peeled, coarsely chopped
- coconut oil for braising the onion
- garam masala, turmeric, cumin up to 1 tbsp each, salt by taste
- 2 celery stalks with the leaves chopped
- a handful of cauliflower florets, and or (romanesco) broccoli
- a few cloves of garlic — which I did not have at home this time
- braise the onions in the coconut oil; once the onion becomes less opaque, add the carrot rings and continue braising by them as well. Carrots will take a little longer to soften, so give it at least ’10.
- once carrots look promising, add the chopped peppers, chili, garam masala, turmeric and olives. I happened to have my cruciferous veggies steamed from beforehand (broccoli and cauliflower), but it would be the moment to add them
- add some water accordingly to avoid frying ingredients. cover and let them braise for another ’10.
- add the tomato sauce, eggplant, cabbage, celery stalks, salt and cumin
- once almost all look ready, add the zucchini and after like ‘5 it should be ready
I’d keep on checking for the right saltiness and adding water as needed (or veggie broth instead of the two). Also I have omitted the cinnamon in this round, however I think it might make it interesting. In any case, I haven’t tried it yet in this combination.
This ratatouille goes well on a bed of lentils, chickpeas, rice, amaranth. Enjoy!