Mushroom and Eggplant Ratatouille

Ingredients

• ½ teaspoon ground cumin
• ½ teaspoon curry powder
• ⅓ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    265 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 5 grams protein; 244 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

35 minutes