Indian Ratatouille

• 1/4 cup vegetable oil
• 1 tablespoon mustard seeds
• 1 8-ounce red onion, cut into 1/2-inch pieces
• 1 large jalapeno chili, chopped
• 1 tablespoon chopped peeled fresh ginger
• 2 3/4-pound eggplants, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
• 2 medium zucchini, halved lengthwise, cut crosswise into 1/3-inch-thick slices
• 3/4 pound plum tomatoes, chopped
• 3 large garlic cloves, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice

1. Heat oil in heavy large pot over medium-high heat.
2. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes.
3. Add onion, chili and ginger; stir 1 minute.
4. Add eggplant and zucchini slices; stir 5 minutes.
5. Cover; cook 5 minutes.
6. Mix in tomatoes and garlic.
7. Reduce heat to medium.
8. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes.
9. Mix in mint and lemon juice.
10. Season with salt and pepper.

vegetable oil, mustard seeds, red onion, jalapeno chili, fresh ginger, eggplants, zucchini, tomatoes, garlic, fresh mint, lemon juice

Taken from www.epicurious.com/recipes/food/views/indian-ratatouille-102875 (may not work)