Ratatouille With Curry

Name: Ratatouille With Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups cubed eggplant; 2 cups cubed zucchini; 1 cup diced onion; 1/2 cup diced celery; 1/2 cup diced red bell pepper; 1/2 cup cider vinegar; 5 tablespoons tomato paste; 4 cloves garlic, minced; 1 teaspoon curry powder; 1 teaspoon salt, or to taste; 1/2 teaspoon dried oregano

Eats Now Editorial Team · 170 kcal · Vegetarian

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Ratatouille With Curry – a delicious recipe with olive oil, eggplant, zucchini, onion, celery, red bell pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 tablespoons olive oil
2 cups cubed eggplant
2 cups cubed zucchini
1 cup diced onion
1/2 cup diced celery
1/2 cup diced red bell pepper
1/2 cup cider vinegar
5 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt, or to taste
1/2 teaspoon dried oregano

1
Heat olive oil in a large skillet over medium heat; cook and stir eggplant, zucchini, onion, celery, and red bell pepper until tender, 10 to 15 minutes. Add cider vinegar, tomato paste, garlic, curry powder, salt, and oregano; simmer until liquid is slightly reduced, 5 to 10 minutes.

170

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.

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups cubed eggplant, 2 cups cubed zucchini, 1 cup diced onion, and more.

Yes, Ratatouille With Curry 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.

Quick Info

Servings
4 servings
Calories
170 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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