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Ratatouille With Curry

Part 1 and 2 of my dad looks like the food critic from ratatouille on tiktok.

Recipe Summary Ratatouille With Curry

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.

Ingredients | Ratatouille Food Critic Dude

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

Directions

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.

Eliminating the eggplant and doubling the zucchini works wonderfully.

This freezes quite well too, although it may become a bit watery and require stirring upon thawing.

Substitute tomato sauce for the tomato paste, if desired. Simmer time will be longer.

Info | Ratatouille Food Critic Dude

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Ratatouille With Curry

Side Dish, Vegetables, Tomatoes,