Indian Ratatouille

This would be nice with any roasted meat.

Ingredients:

• 1/4 cup vegetable oil
• 1 tbsp mustard seeds
• 1 8-ounce red onion, cut into 1/2" pieces
• 1 chili, chopped
• 1 tbsp chopped fresh ginger
• 2 3/4 lbs eggplants, quartered lengthwise, cut crosswise into 1/3" slices
• 2 medium zucchini, halved lengthwise, cut crosswise into 1/3" slices
• 3/4 lb plum tomatoes, chopped
• 3 large garlic cloves, chopped
• 2 tbsp chopped mint
• 1 tbsp fresh lemon juice

Preparation:

Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes.

Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes.

Mix in mint and lemon juice. Season with salt and pepper. Makes 6 servings.