This wonderfully spiced Middle Eastern variation on an Eggplant Ratatouille will blow your mind. It is so easy to make, simply leave it in the slow cooker or in your instant pot and let the spices do their work. Serve it over some rice or gluten-free pita bread you'll love this Eggplant Ratatouille!
Eggplant Ratatouille (Middle Eastern Variation)[Vegan, Gluten-Free]
- 1 tablespoon olive oil
- 2 teaspoons 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 1/2 in. thick)
- 3 peppers (variety of green, red, and yellow) cubed 1 in.
- 1/2 cup water
- 1 cup canned diced tomatoes
- 1 1/2 tablespoons tomato paste
- 2 teaspoons sumac
- 3/4 teaspoon garam masala
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1 tablespoon 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
- Pine nuts (optional garnish)
- Fresh coriander (optional garnish)
- Pita bread (gluten-free)
In a Pressure Cooker:
- Put all your ingredients in the pressure cooker except for the serving ingredients and mix till well combined. Set it for 15 minutes.
In a Slow Cooker:
- 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.
- 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 flavors will develop.)
- About 20 minutes before finishing, add in your zucchinis and eggplants. Serve with pine nuts, coriander, eat with pita bread (a must)..