Indian Ratatouille

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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 Min

Cook Time : 45 Min

Total Time : 1 Hr 5 Min


Serves : 6
  • 2 onions

  • 2 olive oil

  • 3 garlic

  • 1 fresh chili pepper

  • 1tablespoon grated fresh gingerroot

  • 1 ground cumin

  • 1 ground coriander

  • 1⁄2 turmeric

  • 1⁄2 ground cinnamon

  • 1⁄4 ground cardamom

  • 1 salt

  • 1 saffron

  • 1cup orange juice

  • 5 eggplants

  • 4 zucchini

  • 1 1⁄2 bell peppers

  • 3 fresh tomatoes

  • 1⁄4 fresh basil


  • 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.