Indian Styled Ratatouille
Infuse your dinner table with bold flavors and vibrant colors by trying this Indian Styled Ratatouille—a delightful twist on the classic French dish. This recipe layers thinly sliced eggplant, zucchini, bell peppers, and roma tomatoes over a fragrant base of spiced tomato puree enriched with cumin, turmeric, coriander, and garam masala. Gently cooked in a skillet until tender, the vegetables absorb the warm, earthy spices, creating a deliciously aromatic and comforting dish. Garnished with fresh cilantro, this Indian fusion ratatouille is perfect served alongside rice, naan, or crusty bread, making it a wholesome, vegetarian masterpiece ideal for weeknight dinners or casual entertaining. Packed with nutritious vegetables and smoky, warming spices, it's the ultimate way to add a global flair to your meals.
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Recipe Information
Ingredients
- 1 medium Eggplant (Aubergine)
- 2 medium Zucchini
- 2 medium Bell Peppers (mixed colors)
- 3 medium Roma Tomatoes
- 1 medium Red Onion
- 4 cloves Garlic
- 3 tablespoons Olive Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 0.5 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Salt
- 2 tablespoons Fresh Cilantro (Coriander Leaves)
- 0.5 cup Tomato Puree
Instructions
Wash all the vegetables thoroughly.
Slice the eggplant, zucchini, bell peppers, and tomatoes into even, thin rounds (about 1/4 inch thick). Slice the onion into thin rings and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the minced garlic and sliced onions to the skillet. Sauté for 3-4 minutes until the onions are soft and translucent.
Stir in the turmeric powder, coriander powder, and chili powder. Toast the spices for 30 seconds to release their flavors.
Add the tomato puree and salt to the skillet. Mix well and let it cook for 5 minutes, stirring occasionally.
Reduce the heat to low and arrange the sliced vegetables (eggplant, zucchini, bell peppers, and tomatoes) in a circular pattern on top of the tomato base in an overlapping manner.
Drizzle the remaining 1 tablespoon of olive oil over the arranged vegetables. Sprinkle garam masala on top.
Cover the skillet or pot with a lid and let it cook on low heat for 25-30 minutes. Check occasionally to ensure the vegetables steam and soften, but do not burn. Add a splash of water if necessary to prevent sticking.
Once the vegetables are tender and beautifully cooked, garnish with freshly chopped cilantro.
Serve warm as a standalone dish, or pair with rice, naan, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 68.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
