Close Button

Indian Ratatouille

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!

Cooking Time

Preparation Time : 20

Cook Time : 45

Total Time : 65


Serves 6

  • 2cups diced onions

  • 2tablespoons olive oil

  • 3cloves garlic , minced

  • 1 fresh chili pepper, minced,seeded for a milder hot

  • 1tablespoon grated fresh gingerroot

  • 1teaspoon ground cumin

  • 1teaspoon ground coriander

  • 1⁄2 teaspoon turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1⁄4 teaspoon ground cardamom

  • 1teaspoon salt

  • 1pinch of crumbled saffron (optional)

  • 1cup orange juice

  • 5cups cubed eggplants, 1 inch cubes

  • 4cups cubed zucchini or 4 cups yellow squash or 4 cups pattypan squash

  • 1 1⁄2 cups diced bell peppers

  • 3cups diced fresh tomatoes or 1 (28 ounce) can tomatoes, undrained

  • 1⁄4 cup chopped fresh basil


  • 01

    In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.

  • 02

    Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.

  • 03

    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.

  • 04

    Add the squash, bell peppers, tomatoes, and basil.

  • 05

    Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.

  • 06

    Add a little more orange juice or water if necessary to prevent sticking.

  • 07

    Serve hot or at room temperature.

  • 08

    If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.



Please Login to comment

Link copied