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Aromatic Indian Ratatouille

Published on January 22nd, 2009 by Alix

Aromatic Indian Ratatouille Cook Time: 60 mins

Ingredients:

  • 2 Tbsp Olive Oil
  • 2 Medium Onions, Chopped
  • 2-3 Tbsp Garlic, Minced
  • 1 Chile, Minced
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • Pinch of Saffron
  • 1 Cup Orange Juice
  • 2 Large Eggplants, Cubed
  • 3 Zucchini, Summer Squash, or Combination, Cubed
  • 3 Medium Tomatoes, Diced
  • 1 Large Bell Pepper, Diced
  • 1/3 Cup Basil, Chopped

Directions:

  1. Add olive oil to a big stew pot and saute the onion over medium heat.
  2. After they have cooked for a few minutes at the garlic and chile as well as the dry mix of cumin, coriander, ginger, cinnamon, salt, and saffron. Occasionally stir.
  3. Add the eggplant and the orange juice and stir. Cover and allow it to simmer until the eggplants starts to soften or approximately 10 minutes.
  4. Add the zucchini or squash (here we used a combination), tomato, bell pepper, and basil. Allow to simmer until vegetables are soft or approximately 15 minutes.
  5. Serve over rice or quinoa or alone for a low carb meal.

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