Indian Ratatouille

This would be nice with any roasted meat.

Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
6 servings


  • 1/4 cup vegetable oil
  • 1 tbsp mustard seeds
  • 1 8-ounce red onion, cut into 1/2″ pieces
  • 1 chili, chopped
  • 1 tbsp chopped fresh ginger
  • 2 3/4 lbs eggplants, quartered lengthwise, cut crosswise into 1/3″ slices
  • 2 medium zucchini, halved lengthwise, cut crosswise into 1/3″ slices
  • 3/4 lb plum tomatoes, chopped
  • 3 large garlic cloves, chopped
  • 2 tbsp chopped mint
  • 1 tbsp fresh lemon juice


Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes.

Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes.

Mix in mint and lemon juice. Season with salt and pepper.