Indian Ratatouille

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

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!

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Ingredients

Nutrition

Directions

  1. In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
  2. Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
  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. Add the squash, bell peppers, tomatoes, and basil.
  5. Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
  6. Add a little more orange juice or water if necessary to prevent sticking.
  7. Serve hot or at room temperature.
  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.