Mushroom and Eggplant Ratatouille

QSis

Grill Master
Staff member
Gold Site Supporter
I had some whole fresh mushrooms and an eggplant, and lo and behold, found this recipe in my recipe notebook! I think it's a New York Times recipe.

It was the first time I'd ever used curry powder (I didn't have any, so I made one, using a mild curry powder recipe - next time, spicier!)

This is a keeper! Delicious and very easy!

Served over a bed of chopped spinach, with a slice of pizza meatloaf.

Lee





Mushroom and Eggplant Ratatouille
· Time35 minutes
· Yield4 servings
Ingredients
· ½ teaspoon ground cumin
· ½ teaspoon curry powder
· cup olive oil (I used less than 1/4 cup)
· 1 clove garlic, peeled and chopped
· 1 medium onion, peeled and chopped
· 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes ( I used one regular eggplant)
· 15 button mushrooms, halved or quartered if large
· Salt to taste
.
Preparation
1. Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.
 

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