New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Side Dish
  4. Vegetables
  5. Tomatoes
Photo of Ratatouille with Curry by Cara Louise Reitbauer

Ratatouille with Curry

Rated as 4 out of 5 Stars
9 made it  |  4 reviews   |  3 photos
30

Recipe by:

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 67
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.
You might also like
Paleo Coconut Curry

Delicious, nutritious and filling, this paleo-inspired stir fry is full of great

Chef John's Peanut Curry Chicken

There’s nothing more comforting than a warm bowl of this peanut curry chicken.
Curry Stand Chicken Tikka Masala Sauce

Learn how to make this fragrant, delicious, Indian-inspired chicken dish.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

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 7.6 1.5 0 383 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 4
Rate and review
Most helpful
Most positive
Least positive
Newest

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 ...

Read more

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

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

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...

Read more
More Reviews