Indian Styled Ratatouille

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 tablespoon oil or 1 tablespoon ghee
• 1 teaspoon cumin seed (jeera)
• 1/2 teaspoon mustard seeds (sarso)
• 1/4 teaspoon methi seeds (fenugreek seeds)
• 1/2 teaspoon turmeric powder (hurdee)
• 1 green chili, chopped
• 1 dried red chili (optional)
• 1 teaspoon freshly grated ginger (or 1/2 tsp dried ginger)
• thyme (fresh or dried, to taste)
• salt (to taste)
• 2 large ripe tomatoes (seeded, peeled and chopped)
• 1 large eggplant (cut into 3 cm long strips)
• 1 large sweet pepper, chopped (preferably the sweet type)
• 1 tablespoon brown sugar

Recipe

• 1 heat oil in thick-based pot. add ingredient 2 - 8 and fry for 30 seconds.
• 2 add eggplant and a few tablespoons of water. cover pot and cook on medium-high heat for 10 minutes, stirring occasionally. add more water if sticking.
• 3 add tomatoes and lower heat. cook till tomatoes have collapsed, eggplant should be softening.
• 4 add salt, sugar, thyme and chopped pepper. simmer for 1 or 2 minutes.
• 5 delicious with toasted seed bread or serve as an accompaniment to a lentil dish (daal or beans curry).