Indian-spiced ratatouille


  • Prep Time30 mins
  • Total Time30 mins
  • Makes8 to 10 servings
*PLUS Cooking time: 47 minutes


  • 1 eggplant, preferably a globe eggplant or 2 slim Japanese eggplants

  • 8 large ripe tomatoes, about 1 kg

  • 4 bell peppers, preferably 2 yellow and 2 green

  • 2 medium-size zucchini

  • 1 jalapeno, seeded

  • 3 garlic cloves

  • 2 tbsp olive oil

  • 2 onions, peeled and chopped, about 2 1/2 cups

  • 1 tbsp freshly grated ginger

  • 1 tsp salt

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp freshly ground black pepper

  • 1 tbsp mild curry paste, or medium curry powder

  • 1 tsp granulated sugar

  • 1/2 cup coarsely chopped fresh coriander


  • Slice off stem end of eggplant, then peel eggplant. Chop into 1-inch (2-cm) cubes and place in a large bowl. To peel tomatoes, slice a cross in skin on bottom of each. Place in a bowl and pour boiling water over tomatoes. Leave for 10 to 30 seconds until skins split a bit. Drain, then rinse under very cold water. Slip off skins or peel using a sharp knife. Cut away and discard tomato core. Coarsely chop tomatoes and place tomatoes, juice and seeds in bowl with eggplant.

  • Quarter sweet peppers and remove seeds. Remove stem end from zucchini. Chop sweet peppers and zucchini about the same size as eggplant. Add to bowl with tomatoes. Mince jalapeño. Mince garlic. Set aside separately. Heat oil in a large deep saucepan set over medium heat. Add onions, garlic and ginger and cook, stirring often, until softened, about 7 minutes.

  • When onions are soft, stir in jalapeño, salt, cumin, coriander, pepper, curry paste and sugar. Then add all vegetables. Bring to a boil over medium-high heat, stirring often. (Tomatoes will soften and form a liquid.) Cover and reduce heat to low. Simmer for about 10 minutes to develop flavours, then uncover and increase heat so sauce gently boils. Stir often until mixture is as thick as you like, about 30 minutes. Stir in chopped coriander. Covered and refrigerated, it will keep well for 3 to 4 days.

Nutrition (per serving)

Calories 112, Protein 2.8g, Carbohydrates 17.5g, Fat 4.8g, Fibre 4.8g, Sodium 301mg.

This big-batch ratatouille is a marvellous make-ahead vegetable dish for a summer party. It's great hot or at room temperature and goes beautifully with grilled fish, chicken or steak. We love it with a little sour cream. Add protein-rich feta for a vegetarian entrée. It's also good over pasta or rice.