How to Make Ratatouille, Puerto Rican Style

By Sarah Greaves-Gabbadon
CJ Travel Editor

In less than a month the streets of San Juan will be filled with the aromas and flavors of Puerto Rico as the island hosts it’s annual food festival, Saborea Puerto Rico.

One of the highlights of the culinary extravaganza, which is scheduled for April 7 to 10, will be the Privileged Taste of Saborea dinner at the Condado Plaza Hilton.

Twenty of Puerto Rico’s best chefs will each host a 10-person table, preparing an extraordinary meal for fortunate foodies.

And among them will be hotel’s own executive chef, Maria Germania Diaz. While we couldn’t convince her to reveal the menu she plans to make that evening, chef Diaz did agree to share the recipe for one of her most-requested items hors d’oeuvres. Follow it and enjoy.

Condado Plaza Hilton’s Ratatouille & Chorizo Canape

Ingredients

11/2  teaspoon olive oil, plus more as needed

1/4 cups small diced yellow onion

½  teaspoon minced garlic

½  cups medium diced eggplant, skin on

1/8 teaspoon fresh oregano leaves

1/8 cup diced green bell peppers

1/8 cup diced red bell peppers

1/8 cup diced zucchini squash

1/8 cup diced yellow squash

1/8 cups peeled, seeded and chopped tomatoes

1 tablespoon thinly sliced fresh basil leaves

¼ cup diced chorizo

salt and freshly ground black pepper

¼ cup shredded white cheese

shredded basil

Directions

Set a large sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized (approximately five to seven minutes) Add the eggplant and oregano to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked (about five minutes). Add the green and red peppers, zucchini, and squash and continue to cook for an additional five minutes. Add the tomatoes, and salt and pepper, to taste, and cook for a final five minutes. In another pan sauté the chorizo, strain any oil, and mix with the ratatouille. Let cool and serve over a toast point garnished with the cheese and basil.

 

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