This wonderful recipe isn't for your classic ratatouille! The classic Provencal dish has been reinvented with Nigerian flavors like subtly sweet plantains and a chunky sauce made from bell peppers, tomatoes, and spices. You're welcome.
Nigerian Ratatouille [Vegan]
- 1 small, narrow sweet potato, peeled and thinly sliced
- 1 plantain, thinly sliced
- 1-2 small tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 2 tomatoes, chopped
- 1 red bell pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1/2 small red onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- Salt, to taste
- Blend the tomatoes, red bell pepper, and garlic until you have a thick, chunky sauce.
- Heat some olive oil in a saucepan and add the red sauce, chopped red onion, tomato paste, and a generous pinch of dried thyme and curry powder. Season to taste. Simmer uncovered for 5 minutes.
- Blanch the sweet potato slices in a pot of boiling hot water for 5 minutes. Drain and set aside with the rest of your thinly sliced vegetables.
- Grab a small oven dish and spread about 3/4 of the red sauce over the base. Arrange the vegetable slices in an alternating and overlapping pattern all the way around the dish, working your way around the edge and into the centre. Take the remaining red sauce and spoon that over the top of the vegetables.
- Cut out greaseproof paper to match the shape and circumference of your oven dish and use it to cover the entire arrangement.
- Bake in a pre-heated oven, gas mark 6, for 25 minutes until everything is cooked and tender. Peel off the greaseproof paper and bake for a further 5 minutes just to add some color to the top.
- Serve on its own with sauce drizzled around the plate and extra thyme to garnish, or serve with a few slices of whole grain bread.