Name: Indian Ratatouille Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups diced onions; 2 tablespoons olive oil; 2 large garlic cloves (minced); 1 fresh chile (minced (seeded for milder hot) or 1 teaspoon diced jalapeno peppers (store-bought in a jar)); 1 tablespoon grated fresh ginger root; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1 teaspoon salt; 1 generous pinch crumbled saffron; 1 cup orange juice; 5 cups cubed eggplant (1-inch cubes); 2 zucchini squash (cubed); 1 green bell pepper (diced); 3 cups fresh tomatoes (diced); 1/4 cup chopped fresh basil

Indian Ratatouille. Easy. Tasty. Start with some fresh eggplant. Then add just the right spices. Much more flavorful than regular ratatouille.

Fresh eggplant, shown with limes, bananas, tomatoes and watermelon.

Indian Ratatouille, A Delicious Change

Hi. It's Lois in the kitchen, telling you about a delicious Indian Ratatouille recipe. This Indian Ratatouille is not overly spicy. The orange juice gives it a sweet flavor and the combination of other spices adds terrific depth. Absolutely delicious ratatouille.

This recipe is originally from the Moosewood New Classics cookbook. I love the recipes in this cookbook. They are always delicious, and this is no exception!

Indian Ratatouille: Flavorful and vegan!

Indian Ratatouille is simple, with only about 15 minutes of hands-on time. It takes just 45 minutes, plenty of time to relax before supper.

Indian Ratatouille Recipe

Indian flavoring and orange juice make this ratatouille unique.

Author: Recipe Idea Shop

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Prep 15

Cook 30

Total Time 45

Course Main Course

Cuisine American

Servings

Calories 140 kcal

Ingredients

2 cups diced onions
2 tablespoons olive oil
2 large garlic cloves minced
1 fresh chile minced (seeded for milder hot) or 1 teaspoon diced jalapeno peppers (store-bought in a jar)
1 tablespoon grated fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 teaspoon salt
1 generous pinch crumbled saffron
1 cup orange juice
5 cups cubed eggplant 1-inch cubes
2 zucchini squash cubed
1 green bell pepper diced
3 cups fresh tomatoes diced
¼ cup chopped fresh basil

Instructions

Intructions

In a large pot (Dutch oven works well), sauté the onions and garlic in the oil until the onions are transparent (about 5-10 min.)
Add the spices , stir. (30 seconds)
Add the juice.
Toss in the eggplant (I leave the skins on), zucchini, bell pepper, tomatoes and basil. Stir.
Cover and simmer for about 15 minutes until all the vegetables are tender.
Serve hot or at room temperature.

Notes

We had it with cornbread, but both Don and I thought it would be good with rice or couscous, too.

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Kathy Owen

Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.