Ingredients for Indian Styled Ratatouille
- 2 tablespoons oil
- Cumin Seed
- Mustard Seeds
- Methi Seeds
- Turmeric Powder
- Green Chili
- Dried Red Chili
- Ginger
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 (28 ounce) can crushed tomatoes
- 1 large eggplant (cubed)
- Sweet Pepper
- Brown Sugar
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How to Make Indian Styled Ratatouille
- Heat 2 tablespoons of oil in a thick-based pot over medium heat.
- Add 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 inch ginger (grated), 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon chili powder. Sauté for 30 seconds, stirring constantly.
- Add 1 large eggplant (cubed) and 1/4 cup water.
- Cover the pot and cook on medium-high heat for 10 minutes, stirring occasionally. Add more water if needed to prevent sticking.
- Add 1 (28 ounce) can crushed tomatoes. Reduce heat to medium-low.
- Cook for 10-15 minutes, or until the tomatoes have softened and the eggplant is tender.
- Stir in 1 green bell pepper (chopped), 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon dried thyme.
- Simmer for 2 minutes to allow the flavors to meld.
- Garnish with fresh cilantro (optional) and serve hot with toasted seed bread or alongside your favorite lentil dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
60g
Fat
3g
Carbs
8g
