Ratatouille with Curry

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


  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.

05/19/2018
Ratatouille with Curry, recipe PT15M PT1H 5 455 calories

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