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Ratatouille With Curry

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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 Inspector

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 Inspector

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

TAG : Ratatouille With Curry

Side Dish, Vegetables, Tomatoes,