Ingredients
-
2
-
2
-
3
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
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!,Fabulous recipe – a new favorite. It went together fast and easy, and then I let it sit on the (turned off) warm burner while we went out for a walk. When we got back the house smelled delicious, and we weren’t disappointed when we dug in. I omitted the salt & oil, used a little extra ginger, and added 1 c. cooked chickpeas. DH had his over baked sweet potato, and I had mine over cooked kale. We were both happy and are eagerly awaiting leftover night. Thanks for the great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Stew Pot, Saute the Onions in the Oil on Medium Heat Until Translucent, About 10 Minutes. |
|
2
Done
|
Stir in the Garlic, Chile, Ginger, Cumin, Coriander, Turmeric, Cinnamon, Cardamom, Salt, and Saffron and Saute For a Minute, Stirring Constantly. |
|
3
Done
|
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
Done
|
Add the Squash, Bell Peppers, Tomatoes, and Basil. |
|
5
Done
|
Cover and Continue to Simmer About 15 Minutes, Until All of the Vegetables Are Tender. |
|
6
Done
|
Add a Little More Orange Juice or Water If Necessary to Prevent Sticking. |
|
7
Done
|
Serve Hot or at Room Temperature. |
|
8
Done
|
If You Like, Add a Dollop of Plain Yogurt to Each Serving and Top With Fresh Basil and a Few Toasted Almonds or Pistachios. |
