Indian Fusion Ratatouille

Indian Fusion Ratatouille combines eggplant, shing qua, chayote, tomato, and Indian spices in a slow vegetable braise. The source presents it as a meeting point between market vegetables and familiar Indian seasoning.

Onion, ginger, garlic, and green chili are sautéed first, followed by cilantro, turmeric, cayenne, cumin, coriander, and salt. The remaining vegetables then cook together under a lid.

The dish begins with a short medium-heat stage and finishes with a longer, gentler simmer. That gives the vegetables time to soften and absorb the seasoning without being puréed.

Ingredients

• 2 tablespoons olive oil
• 3/4 cup onions, minced
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 fresh green chili, minced
• 1/2 cup fresh cilantro leaves or parsley, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt to taste
• 3 tomatoes, cubed
• 1 long Japanese eggplant, sliced
• 1 small round eggplant, cubed
• 1 shing qua, cubed
• 1 chayote, thinly sliced

Method

Heat the olive oil in a large pot over medium-high heat. Add the onions, ginger, garlic, and chili and sauté until the onions are golden, about 3–4 minutes. Add the cilantro, turmeric, cayenne, cumin, coriander, and salt and stir well. Add the tomatoes, both eggplants, shing qua, and chayote. Cover, reduce the heat to medium, and cook for 6–8 minutes. Stir, cover again, reduce to medium-low, and simmer for 30–40 minutes until the vegetables are very tender. Adjust the seasoning and serve over rice. Makes 2–4 servings.