Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Indian Ratatouille Recipe
    Lost? Site Map

    Indian Ratatouille

    Indian Ratatouille. Photo by Jostlori

    1/2 Photos of Indian Ratatouille

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Sharon123's Note:

    This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email



    Units: US | Metric


    1. 1
      In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
    2. 2
      Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
    3. 3
      Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
    4. 4
      Add the squash, bell peppers, tomatoes, and basil.
    5. 5
      Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
    6. 6
      Add a little more orange juice or water if necessary to prevent sticking.
    7. 7
      Serve hot or at room temperature.
    8. 8
      If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.

    Ratings & Reviews:

    • on August 11, 2008


      Wow - this has so much flavor, its hard to believe its all veggies! My boys served this over soba noodles and I enjoyed it with a simple dollop of plain yogurt; DH and I loved it! Best of all, I was able to use so many fresh veggies from my garden. I didn't have a ripe bell pepper, so I used two banana peppers that were ready. In place of a chili pepper I used a jalapeno. It was spicy and sweet at the same time! I didn't have any ground coriander, so I omitted it. Made for Vegetarian Swap.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2008


      What an innovative recipe! This went together fast and smelled nothing less tan delicious. I didn't have a chili, so i ommited it - however it was not at all missed. The only thing I will do different next time is used canned tomatoes instead of fresh for more "sauce". Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2007


      I've not made this recipe but I can tell I'm going to .. . There is extremely little Alzheimer's in India and research is showing turmeric (curcumin)to be the "cause". Research is also showing the plaques in alzheimer's to "possibly begin to disintegrate" when mice are given turmeric . .something to keep in mind. Also, if you are serving this over brown rice, try adding some hulled (or pearled if you prefer)barley to the rice - cook 5-10 minutes first then add the brown rice to the water. Barley has the lowest glycemic index scale of all the grains - about a 23, brown rice is about a 50 or so. If you add chicken stock and/or spices to the rice you can ramp up the flavor of the dish even more. Sometime, try adding red pepper flakes to your rice directly (if you're a "spicey" person)as it cooks. Good health as well as good eats!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Indian Ratatouille

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.9
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 405.7 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 6.3 g
    Sugars 13.1 g
    Protein 4.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites