Indian Ratatouille Recipe
Indian flavoring and orange juice make this ratatouille unique.
Servings: 8
Calories: 140kcal
Ingredients
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.
Nutrition
Calories: 140kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 323mg | Potassium: 709mg | Fiber: 4g | Sugar: 17g | Vitamin A: 809IU | Vitamin C: 85mg | Calcium: 51mg | Iron: 1mg