Indian Ratatouille
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- 2cups diced onions
- 2tablespoons olive oil
- 3
- 1
- 1tablespoon grated fresh gingerroot
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1⁄2teaspoon turmeric
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon ground cardamom
- 1teaspoon salt
- 1
- 1cup orange juice
- 5
- 44 cups yellow squash or 4 cups pattypan squash
- 1 1⁄2cups diced bell peppers
- 1
- 1⁄4cup chopped fresh basil
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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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