Ingredients for Thai Coconut Ratatouille
- 2 medium eggplants, diced
- Coarse Salt
- 1 cup chicken broth
- 1 cup trimmed green beans
- Green Cabbage
- 1 medium onion, chopped
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 stalks lemongrass, finely chopped (white part only)
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- Bananas
- Plum Tomato
- 1 can (13.5 oz) full-fat coconut milk
- Cooked Rice
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How to Make Thai Coconut Ratatouille
- Dice the eggplants and sprinkle with 1 teaspoon of salt. Let stand for 15 minutes to draw out moisture.
- Rinse the eggplants thoroughly and pat dry with paper towels.
- Heat the chicken broth in a large pot or Dutch oven over medium heat.
- Add the eggplants and cook for 5 minutes, stirring occasionally.
- Add the green beans, cabbage, onion, ginger, garlic, lemongrass, and remaining 1 teaspoon of salt. Stir to combine.
- Cover the pot and cook over medium heat for 10 minutes, or until the vegetables begin to soften.
- Stir in the sliced banana, chopped tomatoes, and coconut milk.
- Simmer uncovered for 10 minutes, or until the sauce has thickened slightly and the flavors have melded.
- Remove from heat and stir in half of the chopped cilantro.
- Divide the cooked rice evenly among 8 shallow soup bowls.
- Ladle the Thai Coconut Ratatouille over the rice in each bowl.
- Garnish with remaining cilantro and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
41g
Fat
30g
Carbs
20g
