Middle Eastern Eggplant Ratatouille (Imam Bayildi Variation)
French cuisine meets middle eastern in with this beautifully spiced Eggplant Ratatouille variation deliciously flavoured with sumac aroma and a hint of spice.
Servings 8
Calories 152kcal
Equipment
- Large Stewing Pot
Ingredients
- 1 tbsp Olive oil
- 2 tsp Ginger Grated
- 4 Cloves Garlic Pressed or minced
- 2 cups Chopped leek Approx. 1 leek
- 2 cups Celery Chopped
- 2 cups Carrots Approx. 3-4 carrots sliced ½ in. thick
- 3 Peppers (variety of green, red, and yellow) cubed 1 in.
- ½ cup Water
- 1 cup Canned diced tomatoes
- 1½ tbsp Tomato paste
- 2 tsp Sumac
- ¾ tsp Garam Masala
- ½ tsp Onion salt
- ½ tsp garlic salt
- 1 tbsp Harissa (Hot pepper paste) invest in a good quality one it makes all the difference.
- 3 cups Zucchini Approx. 1-2 zucchinis cubed 1 in.
- 8 cups Eggplant, 1 large or 2 medium-sized, cubed 1 in.
- Salt & Pepper to taste
For Garnish
- Pine nuts (optional)
- Fresh Coriander (optional)
- Pita bread (gluten-free, if possible)
Instructions
Pressure Cooker Instructions
- Put all your ingredients in the pressure cooker except for the serving ingredients and mix till well combined. Set it for 15 minutes.
Slow Cooker Instructions
- In a large pot over a medium-low heat, start by frying up your garlic, ginger, and olive oil and fry for 1-2 minutes. Then add your leeks, celery, carrots, and peppers and fry for another 5 minutes.
- Then add your canned diced tomatoes, tomato paste, sumac, garam masala, onion salt, garlic salt, harissa and water and let simmer for about 25 minutes with the cover on. (You can basically leave this on a slow simmer for as long as you want just make sure you have enough liquid. The longer you let it simmer the more the flavours will develop.)
- About 20 minutes before finishing, add in your zucchinis and eggplants. Serve with pine nuts, coriander, eat with pita bread (a must).