Indian Ratatouille Recipe

Name: Indian Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced onions; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 fresh chili pepper, minced,seeded for a milder hot; 1 tablespoon grated fresh gingerroot; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1 teaspoon salt; 1 pinch of crumbled saffron (optional); 1 cup orange juice; 5 cups cubed eggplants, 1 inch cubes; 4 4 cups yellow squash or 4 cups pattypan squash; 1 1/2 cups diced bell peppers; 1 cups diced fresh tomatoes or (28 ounce) can tomatoes, undrained; 1/4 cup chopped fresh basil

Servings: persons

2 cups diced onions
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh chili pepper, minced,seeded for a milder hot
1 tablespoon grated fresh gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon salt
1 pinch of crumbled saffron (optional)
1 cup orange juice
5 cups cubed eggplants, 1 inch cubes
4 4 cups yellow squash or 4 cups pattypan squash
1 1/2 cups diced bell peppers
1 cups diced fresh tomatoes or (28 ounce) can tomatoes, undrained
1/4 cup chopped fresh basil

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.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups diced onions, 2 tablespoons olive oil, 3 cloves garlic, minced, 1 fresh chili pepper, minced,seeded for a milder hot, and more.

Yes, Indian Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Ratatouille

How did you like this recipe?

Frequently Asked Questions