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Indian Ratatouille

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Member since 2007

Serves | Prep Time | Cook Time


2c diced onions
2T veg oil
2 large garlic cloves, minced
1 fresh chile, minced
1T grated fresh ginger root
1t cumin
1t coriander
1/2 t tumeric
1/2t cinnamon
1/2t cardamom
1t salt
1c orange juice
5c cubed eggplant (1" cubes)
4c cubed zucchini or yellow squash
1 1/2c bell peppers, diced
3c diced fresh/canned tomatoes (28 oz can undrained)
1/4c chopped fresh basil

In stew pot, saute onions in oil on medium heat until transluscent, about 10 minutes.

Stir in garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saute for a minute, stirring constantly.

Add OJ and eggplant, toss to coat with spices, cover, and simmer 10-15 min, until eggplant barely tender.

Add squash, bell peppers, tomatoes, and basil. Cover and continue to simmer about 15 minutes, until all vegetables are tender.

Add a little more OJ or water to prevent sticking.

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