Indian Inspired Ratatouille – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 3 1/2 inch slices of eggplant cubed
- 1 zucchini diced in chunks
- 1/4 red onion diced in chunks
- handful of fresh parsley
- 1 can of diced/unsalted/canned tomatoes
- 1 cup sliced mushrooms
- pinch black pepper
- 1 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1 teaspoon. curry powder
- 1/4 teaspoon cinnamo
- 2 tablespoons red vegan wine vinegar
- 1 tablespoon white distilled vinegar
- 2 teaspoons lemon juice
Directions:
Empty the can of tomatoes (juice
included) into a pot and add the
eggplant, zucchini, onions, parsley,
and red pepper.
Cover the pot and
bring the liquid to a boil and allow
the vegetables above to be steamed.
After about 5-8 minutes, add the
remaining ingredients and stir. Allow
the mixture to simmer covered for 15-
20 minutes. Taste and adjust as
desired.
Serves: 5
Preparation time: 10 mins
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