Indian Ratatouille Recipe

1. In a stew pot, saute the onions in the oil on medium het until translucent, about 10 minutes. Stir in the garlic, chilie, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly. Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
   
   
2. Add the squash, bell peppers, tomatoes, and basil. Cover and continue to simmer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.
   
   

Nutrition Facts

Serving Size 329.9g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 126 Calories from Fat 47

% Daily Value*

Total Fat 5.2g 8%

Saturated Fat 0.7g 4%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 403mg 17%

Total Carbohydrates 19.5g 6%

Dietary Fiber 5.3g 21%

Sugars 10.9g

Protein 3.2g

Vitamin A 34% • Vitamin C 152% Calcium 5% • Iron 7%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium Very high in sugar