Indian ratatouille recipe

Ingredients

• 2 tablespoons walnut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2-3 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tomatoes, chopped
• 2 Yukon potatoes cut into ½ inch slices
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green chili pepper, finely chopped
• 1 tablespoon fennel, chopped
• 1 cup okra, sliced
• 1 cup button mushrooms, sliced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon powdered cardamom
• 1 teaspoon ground cloves
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• 1 large eggplant, diced
• 1 cup cauliflower florets
• 1 zucchini, cut into ½ inch slices and quartered
• 3 tablespoons fresh cilantro, chopped

1. Heat the oil in a saucepan and sauté the onion and garlic until the onion is translucent.
2. Add vegetable broth, tomato paste, tomatoes, potatoes, bell peppers, chili pepper, fennel, okra, mushrooms, ginger, cardamom, cloves, salt, and pepper; mix well and simmer for 15 minutes.
3. Add eggplant, cauliflower, zucchini, and cilantro and simmer covered for 10 – 15 minutes until vegetables are tender.