Ratatouille with Curry

With an abundance of zucchini from the garden in the summer, our family collected many recipes while I was growing up. This one has been in our family for about 40 years and is a favorite to eat cold as a snack on some great crunchy chips or crackers. The addition of the cider vinegar and curry powder makes this recipe completely different from the traditional French version.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 67 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• ½ cup cider vinegar
• 4 cloves garlic, minced
• 1 cup diced onion
• ½ teaspoon dried oregano
• 1 teaspoon curry powder
• ½ cup diced red bell pepper
• ½ cup diced celery
• 2 cups cubed zucchini
• 2 cups cubed eggplant
• 5 tablespoons tomato paste

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat; cook and stir eggplant, zucchini, onion, celery, and red bell pepper until tender, 10 to 15 minutes. Add cider vinegar, tomato paste, garlic, curry powder, salt, and oregano; simmer until liquid is slightly reduced, 5 to 10 minutes.