Ingredients

The following ingredients have 9 Servings
  • • A generous 1/4 cup extra virgin olive oil + more for finishing
  • • 1/2 teaspoon of each: Aleppo pepper, ground cumin, ground coriander, cinnamon
  • • 2 medium eggplants, cut in 1/2- inch cubes
  • • 3 zucchini or other squash, cut in half and then 1/2- inch slices
  • • 1 of each red, orange and green bell peppers, cut into thin slices
  • • 1 large onion, cut in half and sliced
  • • 5 cloves garlic, finely chopped, divided
  • • 1 1/2 pounds ripe plum tomatoes, peeled and chopped
  • • Salt and pepper to taste
  • • 2 teaspoons sugar
  • • 1 cup fresh or frozen peas (optional)
  • • 1/2 cups quick cook bulgur
  • • 1 cup water + 1 tablespoon tamari soy sauce
  • • 1 bunch green onions, sliced finely
  • • 1 bunch parsley, stems removed, chopped finely
  • • 1 small bunch fresh mint leaves, chopped finely
  • • Zest and juice of 1large or 2 small lemons
  • • 1 dash cayenne pepper
  • • 2/3 cups walnuts, toasted and coarsely chopped

Instruction

  • Sprinkle the eggplants with salt and leave in a colander for 1 hour. Rinse and dry well the eggplant cubes.
  • In a large 12- inches skillet, heat the olive oil over medium heat. Pour about 1/8- inches thick layer of oil in the bottom. When warm, add half of the garlic and spices; cook, stirring, for about 2 minutes, being sure not to let the garlic burn.
  • Sauté the eggplant and zucchini slices until golden brown; add the onion and pepper slices and cook over low heat until the onion is golden and the peppers are softened.
  • To make the tomato sauce: Sauté the remaining half of the garlic in a medium sauce pan until fragrant. Add the tomatoes, salt, pepper, and sugar; simmer for about 15 minutes until reduced to a sauce consistency, but not too thick. Add the tomato sauce to the sautéed vegetables and spices, add the peas, if using, and mix everything very gently. Remove from heat.
  • Combine bulgur, water and tamari soy sauce in a 2 quart sauce pan. Bring to boil over medium-high heat, reduce to low, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 to 10 more minutes; then uncover and fluff with a fork and let cool to room temperature. When the bulgur is cooled, add the rest of the ingredients one at a time and mix thoroughly.
  • Combine and gently toss Ratatouille and Tabbouleh in a large mixing bowl until everything is incorporated and well mixed. Taste for seasonings and add whatever is needed to your taste.
  • Spoon the Ratabbouleh onto a serving dish; scatter the walnuts and some more chopped herbs on top. Serve warm or room temperature, adding a little more olive oil to each plate if desired and a sprinkle of lemon juice.