The Best Recipes for Ratatouille with Curry

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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 :

• 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

• 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.

Notes :

• 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.

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