Ratatouille with Curry Recipe - Allrecipes.com
  • READY IN 30 mins

Ratatouille with Curry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. 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.
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Footnotes

  • Cook's Notes:
  • Eliminating the eggplant and doubling the zucchini works wonderfully.
  • This freezes quite well too, although it may become a bit watery and require stirring upon thawing.
  • Substitute tomato sauce for the tomato paste, if desired. Simmer time will be longer.
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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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