Indian Ratatouille. Easy. Tasty. Start with some fresh eggplant. Then add just the right spices. Much more flavorful than regular ratatouille.
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 is simple, with only about 15 minutes hands-on time. It takes just 45 minutes, plenty of time to relax before supper. Check out the recipe.
Indian Ratatouille Recipe
- 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
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.
We had it with cornbread, but both Don and I thought it would be good with rice or couscous, too.
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Indian Ratatouille Nutrition Information
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