Indian Ratatouille

Ingredients

• 1.5 pound eggplants quartered
• 1 tablespoon ginger fresh peeled chopped
• 2 tablespoons mint leaves fresh chopped
• 3 large garlic cloves chopped
• 1 large jalapeño chili chopped
• 1 tablespoon juice of lemon fresh
• 1 tablespoon mustard seeds 
• 0.8 pound plum tomatoes chopped
• 8 ounce onion red cut into 1/2-inch pieces
• 0.3 cup vegetable oil 
• 2 medium zucchini halved lengthwise

Equipment

• pot

Directions

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. Cover; cook 5 minutes.
5. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes.
6. Mix in mint and lemon juice. Season with salt and pepper.