Curried Ratatouille

Lately, I have been obsessing about ratatouille. There are so many different versions out there. They combine all my favorite vegetables.


So colorful. So flavorful. So tasty.

I found a few, that I wanted to try. Here’s another variation of the Ratatouille that I tried recently, adapted from Marc Matsumoto’s  recipe. He has at least three different variations.

And there is at least one other recipe from him that I want to try 🙂


1 small eggplant, cubed
2 zucchini, cubed
1 red bell pepper, cubed
4 medium tomatoes, cubed
2 onions cubed ( or I used 1 bunch green onions chopped)
1-2 tbsp olive oil
2 tsp garam masala
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric
1-2 serrano or jalapeno peppers
4 garlic cloves, chopped
1 inch ginger, grated
5 cloves

cr1Heat the oil in  a large pan. Add cumin, cloves and mustard and fry till they start to pop. Add ginger and garlic and fry till golden on medium flame. Add onions, jalapeno peppers and salt fry till the onions start to brown .

Add eggplant, zucchini, peppers and tomatoes. Add turmeric and garam masala and mix well. Reduce flame to medium low, cover the pan and cook for 20 minutes.

Remove lid and continue cooking for an additional 10 minutes till the moisture evaporates.

Can be made quickly. And perfect for a work day meal!

Beware, it is spicy. You might want to adjust the spices for a milder version!

cr3See Also:

Chickpea Ratatouille

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