Indian Ratatouille

Serves     6


1/4 c vegetable oil
1 T mustard seeds (brown or yellow)
1 T cumin seeds
8 oz onion, cut in 1/2” pieces
1 green chile, chopped fine
2 T chopped fresh ginger
1 1/2 lb eggplant in 1/2” pieces
2 medium zucchini in 1/2” pieces
1 15 oz can diced tomatoes, drained
3 large garlic cloves, chopped fine
1 t salt (plus more to taste)
2T chopped cilantro
1 T lemon juice


Heat oil in a large heavy pot. Add the seeds and cook until they begin to pop (2 minutes). Add the onion, chile, and ginger. Cook 1 minute. Add the eggplant and zucchini and cook, stirring, 5 minutes. Cover and cook 5 minutes longer. Mix in the tomatoes and garlic. On medium heat, cook, covered, un(l the vegetables are tender and everything is well blended, stirring occasionally, about 25 minutes. Add the cilantro, lemon juice, and salt to taste. Serve warm or at room temp.


Notes and Instructions

This comes from Tabla, an acclaimed Manhattan Indian restaurant, but is homey and goes well with the two main dishes here or works as a veggie main on its own with rice or roti. It makes good use of the last of the warm season vegetables too. Indian vegetable recipes often begin with frying whole spices. You can substitute green or red peppers for part of the eggplant or the zucchini.