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My review
Ratatouille with Curry
Cara Louise Reitbauer
"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."
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Ingredients
30 m servings 67 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's 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.
Nutrition Facts
Per Serving: 67 calories; 3.6 g fat; 7.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 383 mg sodium. Full nutrition
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Reviews
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7/4/2015
I am the submitter for this recipe, and I am not sure what happened- but this copy is different from the one I submitted! The photo is different, and the amount of cider vinegar should only be ...
6/23/2016
Glad I read the submitter'S correction. Half cup of vinegar spoils this recipe. I used zucchini and yellow squash. If I make it again I will double the curry. I like curry.
1/3/2016
I made this solely with eggplant and did not add bell pepper. However, the dish was just way too vinegery for my taste. I do not plan on making this dish again.
11/5/2015
This is yummy! I will use less vinegar (or perhaps some that's not expired!) to appease the pallets of my household, but this is a GREAT way to get my boys to eat lots of veggies!! We add turkey...