"French cuisine meets middle eastern in with this beautifully spiced Eggplant Ratatouille variation deliciously flavoured with sumac aroma and a hint of spice."
Middle Eastern Eggplant Ratatouille (Imam Bayildi Variation)
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Recipe Description
French cuisine meets middle eastern in with this beautifully spiced Eggplant Ratatouille variation deliciously flavoured with sumac aroma and a hint of spice.
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ingredients
- 1 tablespoons Olive oil
- 2 teaspoons grated Ginger, Grated
- 4 cloves of pressed Garlic Pressed or minced
- 2 cups chopped leek (Approx. 1 leek)
- 2 cups chopped Celery
- 2 cups Carrots Approx. 3-4 carrots sliced ½ in. thick
- 3 cubed Peppers (variety of green, red, and yellow) cubed 1 in.
- 1/2 cups Water
- 1 cups Canned diced tomatoes
- 1 1/2 tablespoons Tomato paste
- 2 teaspoons Sumac
- 3/4 teaspoons Garam Masala
- 1/2 teaspoon Onion salt
- 1/2 teaspoons garlic salt
- 1 tablespoons 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 cubed 8 cups Eggplant, 1 large or 2 medium-sized, cubed 1 in.
- Salt & Pepper to taste
Method
Pressure Cooker Instructions:
Step 1
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
Step 1
In a large pot over 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.
Step 2
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 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.)
Step 3
About 20 minutes before finishing, add in your zucchinis and eggplants. Serve with pine nuts, coriander, eat with pita bread (a must).
ingredients
For Garnish:
- Pine nuts
- fresh coriander
- pita bread