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Old 03-07-2016, 08:18 PM
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Default Mushroom and Eggplant Ratatouille

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.


Mushroom and Eggplant Ratatouille
Time35 minutes
Yield4 servings
teaspoon ground cumin
teaspoon curry powder
cup olive oil (I used less than 1/4 cup)
1clove garlic, peeled and chopped
1medium onion, peeled and chopped
3small Japanese eggplants, trimmed and cut into 1/2-inch cubes ( I used one regular eggplant)
15button mushrooms, halved or quartered if large
Salt to taste
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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Johnny West (03-07-2016)
Old 03-07-2016, 11:35 PM
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Default Re: Mushroom and Eggplant Ratatouille

Thanks Lee! I'm always looking for something new in a vegetarian dish for my son.
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curry, eggplant, mushrooms

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