I had some whole fresh mushrooms and an eggplant, and lo and behold, found this recipe in my recipe notebook! I think it's a New York Times recipe.
It was the first time I'd ever used curry powder (I didn't have any, so I made one, using a mild curry powder recipe - next time, spicier!)
This is a keeper! Delicious and very easy!
Served over a bed of chopped spinach, with a slice of pizza meatloaf.
Lee
Mushroom and Eggplant Ratatouille
· ½ teaspoon ground cumin
· ½ teaspoon curry powder
· ⅓ cup olive oil (I used less than 1/4 cup)
· 1 clove garlic, peeled and chopped
· 1 medium onion, peeled and chopped
· 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes ( I used one regular eggplant)
· 15 button mushrooms, halved or quartered if large
· Salt to taste
.
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.
It was the first time I'd ever used curry powder (I didn't have any, so I made one, using a mild curry powder recipe - next time, spicier!)
This is a keeper! Delicious and very easy!
Served over a bed of chopped spinach, with a slice of pizza meatloaf.
Lee
Mushroom and Eggplant Ratatouille
· Time35 minutes
· Yield4 servings
Ingredients
· ½ teaspoon curry powder
· ⅓ cup olive oil (I used less than 1/4 cup)
· 1 clove garlic, peeled and chopped
· 1 medium onion, peeled and chopped
· 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes ( I used one regular eggplant)
· 15 button mushrooms, halved or quartered if large
· Salt to taste
.
Preparation