Mushroom and Eggplant Ratatouille
Published March 30, 1993
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ teaspoon ground cumin
½ teaspoon curry powder
⅓ cup olive oil
1 clove garlic, peeled and chopped
1 medium onion, peeled and chopped
3 small Japanese eggplants, trimmed and cut into ½-inch cubes
15 button mushrooms, halved or quartered if large
Salt to taste
Nutritional analysis per serving (4 servings)
29 grams carbs; 291 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 14 grams fiber; 1221 milligrams sodium; 7 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
8 tiny eggplants, mushrooms, and the flu - what to do? Luckily I had the other ingredients and enough energy to stand. I doubled the spices and followed instructions but a ratatouille must have tomatoes - so I chopped 10oz of over-ripened tomatoes and threw them in after 5 minutes, cooked over medium high heat (to shorten my standing time) for 12 minutes total. I served over a nicely toasted and buttered bagel but could imagine it would be great with a fresh baguette or hot rice.
I made this to bring as a side dish to a Passover Seder. It is delicious! I doubled the recipe and added halved grape tomatoes during cooking and a little parsley for color. As it finished cooking I added a splash of lemon juice and a 1/2 tsp. of garam masala which lifted the entire dish and gave it a bit of brightness. I will make this dish again and again!
yes, tomatoes and rice! Easy peasy.
Easy, quick veggie dish but unfortunately really bland. I did add a tomato and a splash of lemon at another reader's suggestion, but I wish I'd doubled the spices and thrown in a pepper (maybe one with a bit of heat), some black olives and capers.
Can you substitute a larger eggplant for the Japanese ones?
This was delicious. I added a few leftover veggies. I upped the garlic x4. Excellent.