Indian Ratatouille

Recipe by Sharon123
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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