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.
Provided by Cara Louise Reitbauer
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 7.6 g, Fat 3.6 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 382.7 mg, Sugar 3.7 g
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