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Tuesday, March 21 2017


1/3 - cup butter or canola oil
4 - teaspoons curry powder
1 - tablespoon grated fresh ginger
1 - teaspoon salt
3 - large red and/or yellow sweet peppers, seeded and chopped
1/2 - large red onion, coarsely chopped
3 - cloves garlic, minded
2 - medium eggplants (about 2 pounds), peeled, if desired, and chopped
3 - zucchini and/or yellow summer squash (1 1/4 pounds total), chopped
1/4 - cup crumbled feta cheese
1 - tablespoon snipped fresh parsley
1 - teaspoon snipped fresh rosemary
1 - 2 - cups reduced-sodium chicken broth
1 - pound cherry tomatoes
1 - 15 ounce can chickpeas, rinsed and drained
1/3 - cup golden raisins


In a 4- to 6-quart Dutch oven heat butter or oil over medium heat. Add curry powder, ginger and salt. Cook and stir for 1 minute.
Stir in the peppers, onion, and garlic. Cook and stir for 5 minutes. Add the eggplant and zucchini. Cover and cook 15 minutes more or until vegetables are tender, stirring occasionally.

Meanwhile, in a small bowl combine feta cheese, parsley, and rosemary; toss to combine and set aside. Stir broth, cherry tomatoes, chickpeas and raisins into pot; bring to boiling. Reduce heat; cover and simmer 5 minutes more or until tomatoes have softened, stirring once. Top with feta cheese mixture.

Nutrition Facts (Curried Ratatouille)
Per serving: 219 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 25 mg chol., 539 mg sodium, 29 g carb., 9 g fiber, 15 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:51 am   |  Permalink   |  Email