Curried Vegetable Ratatouille

Curried Vegetable Ratatouille

Time: About an hour (plus overnight chilling recommended)   Yield: 6 servings

3 Tbs. olive oil
1 Tbs. curry powder
1/2 tsp. cumin seeds
1 eggplant, cut into 1/2" slices, then 8 wedges
3 jalapeno chilies, minced
4 Yukon Gold potatoes, cut into 1/2" dice
1 yellow onion, coarsely chopped
3 tomatoes, cut into 3/4" dice
1 tsp. salt
1/2 tsp chili powder
1/2 tsp. ground turmeric
1/4 cup coarsely chopped cilantro

1. In a large skillet over medium high heat, heat the olive oil, add the curry and cumin seeds and stir for 1-2 minutes until fragrant.

2. Add remaining ingredients except cilantro and mix thoroghly.  Cover and reduce heat to medium low.  Cook 45 minutes or until vegetables are tender.

3. Add cilantro, cover and cook an additional 2 minutes.   Serve warm or room temperature.

Note: This will taste better the next day so cook in advance if possible.