Summertime classic combining Indian spices with mediterranean flavors. Serve the ratatouille on rice or orzo or accompanied by a crusty loaf of bread.

Ingredients

2	cups onions
2	tbsp olive oil
2	large garlic cloves
1	chile
1	tbsp ginger root
1	tsp cumin
1	tsp coriander
1/2	tsp turmeric
1/2	tsp cinnamon
1/4	tsp cardamom
1	tsp salt
1	cup orange juice
5	cups eggplant
4	c zucchini
1 1/2	cups bell peppers
3	cups tomatoes
1/4	cup basil

Directions

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.
   
   

Categories

Main Dish, Indian

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