MUSHROOM AND EGGPLANT RATATOUILLE

Mushroom and Eggplant Ratatouille image

Provided by Marian Burros

Categories easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/3 cup olive oil
1 clove garlic, peeled and chopped
1 medium onion, peeled and chopped
3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
15 button mushrooms, halved or quartered if large
Salt to taste

Steps:

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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1221 milligrams, Sugar 17 grams