Ratatouille with Curry

Ratatouille with Curry

by Ethel Fox 8 months ago
3.8 (5)
15 minutes
66.6 kcal
7.6 g carbs
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Description

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
  • 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
  1. 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.
Nutrition Facts
serving: 8 servings
calories: 66.6 kcal
carbohydrates: 7.6 g
protein: 1.5 g
saturated fat: 0.5 g
sodium: 382.7 mg
fiber: 2.2 g
sugar: 3.7 g