Legum Beregèn
Ratatouille d'aubergine
Mix of vegetables with eggplant
Preparation: 10 minutes
Cooking: 1h

1- First, make sure to drain the spinach properly and put it aside.

2- Peel the eggplants and cut them in very small pieces.

3- Dice the tomatoes, garlic, and carrots into small pieces and the onions into slim slices.

4- Put the olive oil, onions, and vegetable broth in a pan. Let it cook on medium heat for 5 minutes.


5- Add the tomatoes and the garlic. Let it cook on medium heat for 15 minutes.


6- Once the tomatoes are cooked and become a sauce, add the pieces of eggplants and whole hot pepper, but do not cut or crush it. Let it cook for 25 minutes. Stir a few times.


7- Add the clove powder and make sure the eggplants are totally smashed and blended with the sauce before you add the small pieces of carrots. Let it cook for another 10 minutes.


8- Once all the ingredients are totally blended and the carrots are soft, add the spinach and let it cook for 5 minutes - then stir.


It’s ready! Serve with rice.

  • 2 peeled eggplants cut into very small pieces
  • 2 cups of spinach, well-drained
  • 2 medium carrots
  • 1 medium onion
  • 2 tomatoes
  • 2 garlic cloves
  • 1/4 teaspoon of clove powder
  • 2 stocks of vegetable broth
  • 4 tablespoons of olive oil

Spice up your body & soul