Ratatouille with Curry recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

2 tablespoons olive oil
2 cups cubed eggplant
2 cups cubed zucchini
1 cup diced onion
½ cup diced celery
½ cup diced red bell pepper
½ cup cider vinegar
5 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt, or to taste
½ teaspoon dried oregano

Nutrition Info

66.6 calories
carbohydrate: 7.6 g
cholesterol: : -
fat: 3.6 g
fiber: 2.2 g
protein: 1.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 382.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

With an abundance of zucchini from the garden in the summer, our family collected many recipes while I was growing up. This one has been in our family for about 40 years and is a favorite to eat cold as a snack on some great crunchy chips or crackers. The addition of the cider vinegar and curry powder makes this recipe completely different from the traditional French version.

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