Mixed Vegetables in a Spicy Tomato Sauce

Submitted by Girl from India

"A good low calorie vegetable main dish! Again adapted from a recipe I found on the net"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 2

ingredients

• 1 medium aubergine, peeled and cubed
• 2 small zucchini, cubed
• 1 (200 g) package mushrooms, sliced
• 1 1⁄2 tablespoons tomato paste
• 1 teaspoon tomato ketchup
• 1 teaspoon hot sauce
• 1⁄2 teaspoon red chili powder or 2 green chilies, deseeded and chopped (I use either one) (optional)
• 1⁄2 teaspoon cumin powder
• 1⁄2 cup water
• 2 -3 cloves garlic, minced
• 1⁄2 teaspoon dried basil or 1/2 teaspoon dried oregano
• salt and pepper
• butter (optional)

directions

1. Preheat oven to 450F.
2. In a casserole put in the aubergine, zucchini, onion and mushrooms.
3. Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
4. Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
5. Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

Reviews

[CountryLady]

Delicious! I scaled the recipe in half & served as a side dish to grilled tuna steaks & steamed rice. I skipped the ketchup & butter, added a cup of my own tomato sauce and didn't allow it to dry out as I wanted some sauce with the meal. There's enough left for my lunch today. Thanx Fay!

 

[vanillathekatt]

This very much reminds me of an Indian take-off of one of my fave vegetable stews, ratatouille. It's a nice twist with a great spicy taste. Plus, this recipe is extremely Weight Watchers friendly. Mad props to Girl from India. ~Chef 289860~

 

[Fluffy]

This was very tasty. Like CountryLady I didn't want it too dry so I increased the ketchup and water. Thanks for a great recipe.