Caribbean Ratatouille (Ital Vegetable Stew)
Last fall, I shared one of my favorite ways to use fresh garden vegetables—a Caribbean twist on traditional ratatouille. I call it Caribbean Ratatouille (Ital Vegetable Stew) because of its plant-based, Ital-inspired approach, similar to the Ital food I grew up with in Trinidad.
- 3 tablespoon olive oil
- 1 medium eggplant (cubed)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 1 medium red onion (diced)
- 2 stalks celery (chopped)
- 4 cloves garlic (smashed)
- 5-8 okra (sliced into 1/2‑inch rounds)
- 2-3 cups Swiss chard (chopped)
- 2 cups Jamaican callaloo (chopped)
- 1/2 Scotch Bonnet pepper (green, sliced, optional)
- 4 medium tomatoes (diced)
- 1 tablespoon tomato paste
- 1 1/4 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 5 sprigs thyme (leaves only)
- 2 sprigs basil (leaves only)
- 1 medium chayote (christophene, peeled and cubed)
- 3/4 cup coconut milk
- 2 tablespoon parsley (chopped)
- Toss eggplant cubes with 1 tablespoon olive oil and 1/2 teaspoon salt. Let sit 30 minutes to draw out moisture. Rinse and pat dry.
- Deseed and cube the chayote.
- Preheat oven to 400 °F.
- In batches, fry eggplant with 1 tablespoon olive oil in oven-proof pan for 5–7 minutes until golden. Set aside.
- Add remaining 1 tablespoon oil. Sauté chayote and bell peppers on medium-low for 2 minutes. Add celery, onions, and 1/2 teaspoon salt; cook 5 minutes.
- Stir in garlic, tomato paste, black pepper, tomatoes, thyme, basil, okra, Swiss chard, callaloo, and Scotch Bonnet. Mix well.
- Return eggplant to pan. Drizzle coconut milk on top. Stir to combine.
- Bake in oven for 20–25 minutes until vegetables are tender. Remove, taste for salt, and top with fresh parsley and additional basil leaves before serving.
Using staples like eggplant, callaloo, Swiss chard, okra, chayote (christophene), bell peppers, and tomato, this dish brings together the best of seasonal produce. We salt and drain the eggplant to remove bitterness, fry it until golden, then simmer everything in coconut milk with tomato paste, herbs, and a splash of Scotch Bonnet. The result is a rich, vegetable-packed stew that stands on its own as a main or a colorful side.
Served hot from the oven, this one-pot vegan feast is perfect for family dinners or gatherings, especially when you want a delicious vegetarian crowd-pleaser with Caribbean flair.
