Indian Inspired Ratatouille
3 1/2 inch slices of eggplant cubed
1 zucchini diced in chunks
1/4 red onion diced in chunks
handful of fresh parsley
1 can of diced/unsalted/canned tomatoes
1 cup sliced mushrooms
pinch black pepper
1 teaspoon turmeric
1/4 teaspoon cardamom
1 teaspoon. curry powder
1/4 teaspoon cinnamon
2 tablespoons red wine vinegar
1 tablespoon white distilled vinegar
2 teaspoons lemon juice
Empty the can of tomatoes (juice included) into a pot and add the eggplant, zucchini, onions, parsley, and red pepper.
Cover the pot and bring the liquid to a boil and allow the vegetables above to be steamed.
After about 5-8 minutes, add the remaining ingredients and stir. Allow the mixture to simmer covered for 15-20 minutes. Taste and adjust as desired.