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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

67 calories; protein 1.5g; carbohydrates 7.6g; fat 3.6g; sodium 382.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2016
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 1/4 cup! http://allrecipes.com/personal-recipe/64129848/ratatouille-with-curry/ Read More
(3)

Most helpful critical review

Rating: 2 stars
01/14/2016
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. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2016
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 1/4 cup! http://allrecipes.com/personal-recipe/64129848/ratatouille-with-curry/ Read More
(3)
Rating: 4 stars
05/03/2019
Before I read your post on the vinager I choose to cut it in half. I love curry so I added more! I believe any veggies would make this excellent. Served it over basmati rice. Yum Read More
(1)
Rating: 4 stars
06/24/2016
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. Read More
(1)
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Rating: 4 stars
11/05/2015
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 keilbasa and it's a big hit! Read More
Rating: 2 stars
01/13/2016
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. Read More
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