Mushroom and Eggplant Ratatouille

• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 13 cup olive oil
• 1 clove garlic, peeled and chopped
• 1 medium onion, peeled and chopped
• 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
• 15 button mushrooms, halved or quartered if large
• Salt to taste

1. Place the cumin and curry powder in a small skillet over medium heat.
2. Cook, stirring, just until toasted, about 30 seconds.
3. Heat the olive oil in a large saucepan.
4. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5. Season with salt and serve.

ground cumin, curry powder, olive oil, clove garlic, onion, japanese eggplants, button mushrooms, salt

Taken from cooking.nytimes.com/recipes/6677 (may not work)