Spicy Ratatouille Curry

I love vegetables and Ratatouille is a dish that really knows how to give a big bang for your vegetable buck.   It incorporates a lot of my favorite vegetables such as eggplant, zucchini, tomatoes, peppers.   This is my curried version of this classic french dish.  



I decided to make this dish when I realized I needed to use up vegetables in my fridge. I used:
2 medium eggplant (aubergine) cubed
3-4 small/medium zucchini (courgettes) cubed
3 large portabella  mushrooms sliced
1 large leek sliced

Note 1:  Traditionally bell peppers are used in this dish as well.  I was going to add peppers, but realized that I had so many veggies already that I decided to leave them out this time.  But you are welcome to use them.

Note 2:  If you decide to use less veggies than I have here (I was cooking it for a party) you will need to adjust the seasoning accordingly.  



Slice and cube the veggies into large bite size pieces.  You will also want to salt and sprinkle some turmeric on the eggplant and allow to sit a few minutes.  I think you do this to help with the bitterness.... it's something my mother told me so I just do it. : )



To start making your curry, you will need to get a very large pan or wok.  Heat it on med-high heat and add 2-3 Tbs of canola oil.  When the oil is heated add:
10-15 curry leaves
1 tsp of mustard seeds
2 tsp of cumin seeds
1 small cinnamon stick

Fry ingredients for about 30-45 seconds until fragrant.  Careful not to burn the seeds, they will become bitter.



Now add one large onion chopped
1 Tbs of grated garlic
1 Tbs of grated ginger
1-2 green chilies like serrano or jalapeno diced

Fry until onions begin to soften.



Now add your cut up veggies and saute for a few minutes.  You can see how full my pan is and why I had no room for the bell peppers.  My wok was almost overflowing with veggies at this point. 



Now add your dry spices:
1/2 Tbs of chili powder/cayenne powder (or to taste)
1 Tbs of curry powder
1/2 tsp of turmeric powder


Mix well and keeping sauteing the veggies.




Now add:
one 15oz can of diced tomatoes (You can substitute 2-3 medium fresh tomatoes diced )
1/2 cup of water
1 tsp of sugar
1 Tbs of vinegar
1 Tbs of soy sauce
2 Tbs of fish sauce (optional)
Stir well and allow to cook for 10-15 minutes. 

Note: I am using the fish sauce and soy sauce as my salt in the dish because I like the flavor.  If you prefer to keep this dish vegetarian you can omit the fish sauce and use salt or more soy sauce.



Once the veggies have been simmered enough and are to your desired tenderness, you can add 1 cup of coconut milk to the dish.   Simmer for another 5 minutes.



Finish the dish with some lime juice (about half a lime's worth).  Taste for seasoning, salt and turn off the stove it you are satisfied.



Serves 8-10 people.  Enjoy with rice and other curries.

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