Central American Ratatouille

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This was by far the best Ratatouille my husband has made to date. Adding the local ingredients – plantains  and yuccas, made all the difference.


  • Eggplant large or 2 medium
  • Zucchini large or 2 medium
  • 5 medium mushrooms
  • 6 cloves garlic
  • Yucca 1 medium
  • 1 onion
  • 1 cup of chicken or beef stock not salted
  • Carrot one large or 2 medium
  • Plantain 2 large or 4 medium
  • spices (McCormick steak spices mix or salt/pepper)
  • 4 tsp butter
  • 4 tsp olive oil

1. Wash Yucca and boil 30 min

2. Chop eggplant and zucchini, cover with salt for 30 min, wash off salt

3. Dice eggplant, zucchini, plantain and mushrooms, soak in 4 tsp olive oil for few hrs

4. Peel yucca, chop, add spices and soak in olive oil for few hours

5. Dice carrots, saute in 2 tsp butter for 15 min on medium heat in large pan

6. Dice onion and mince garlic add 1 tsp butter add to carrots for another 10 min or until the onion turns translucent

7. Meanwhile heat up the broth until it begins to simmer, add to large pan and stir

8. Add eggplant, zucchini, yucca, plantain and mushrooms to the mix, add 1 tsp butter, cook 15 min on medium heat

9. Stir in spices keep on low heat for 2 min

10. Serve and enjoy 🙂

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