Ratatouille with Curry
Cara Louise Reitbauer
Ingredients30 m servings 67 cals
- 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.
- 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.
Per Serving: 67 calories; 3.6 g fat; 7.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 383 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...
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.
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.