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. While I’m a carnivore at heart, this vegan dish is so flavorful and satisfying, I look forward to making it again and again.

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.

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Ingredient Guide

• Eggplant: Salting and draining reduces bitterness before frying to golden edges.
• Olive Oil: Used to sauté and roast vegetables—adds richness and helps caramelize.
• Chayote (Christophene): A mild squash with a crisp bite—it adds texture and absorbs flavors.
• Bell Peppers: Half each of red and green for sweetness, color, and crunch.
• Swiss Chard and Callaloo (Jamaican Kale): Earthy greens combining weight and vibrant flavor.
• Okra: Sliced rounds help thicken the stew while adding a slight bite.
• Red Onion & Garlic: The aromatic foundation—adds depth and warmth.
• Celery: Adds crunch and a savory layer to the vegetable mix.
• Scotch Bonnet Pepper: Optional heat—sliced thin, seeds removed to control spice.
• Tomato Paste and Tomatoes: Provide acidity, color, and body to the stew.
• Thyme and Basil: Fresh herbs to round out the stew’s flavor profile.
• Coconut Milk: Adds creamy richness and smooth texture.
• Parsley: Stirred in at the end for a fresh herbal lift.
• Salt & Black Pepper: Essential seasoning for all those flavors to shine.

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Shopping Made Easy

• Look for firm eggplants and chayote with no soft spots—these hold up well when cooking.
• You can find callaloo and Scotch Bonnet peppers at Caribbean or international markets; sub cilantro and sweet peppers if unavailable.
• Extra-virgin olive oil provides the best flavor for roasting and sautéing vegetables.
• Use full-fat coconut milk for creamy results; light versions won’t give the same texture.

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Cooking Notes from the Kitchen

• Salt and drain eggplant first to eliminate bitterness and improve texture.
• Roast eggplant in batches to avoid overcrowding—they brown better that way.
• Layer harder vegetables first (chayote, peppers), then add softer ones later for even cooking.
• Bake the stew in the oven to meld flavors and develop a delicious roasted finish.
• Add basil and parsley after baking to preserve their fresh bright notes.

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Can I make this gluten-free?

Yes, it’s naturally gluten-free. Just check that your tomato paste and coconut milk don’t contain additives.

What else can I substitute for callaloo?

Spinach, kale, or mustard greens all make good replacements if callaloo isn’t available.

How do I control the heat?

Keep the Scotch Bonnet pepper whole for mild flavor or slice it and remove the seeds to increase spice level.

Can I skip the oven step?

Yes, but baking brings out deeper flavors and a roasted texture you won’t get otherwise.

Is this stew suitable for meal prep?

Absolutely, this stew keeps well for several days in the fridge and makes a satisfying leftover meal.