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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This would be nice with any roasted meat. Ingredients:
1/4 cup vegetable oil |
1 tablespoon mustard seeds |
1 8-ounce red onion, cut into 1/2-inch pieces |
1 large jalapeño chili, chopped |
1 tablespoon chopped peeled fresh ginger |
2 3/4-pound eggplants, quartered lengthwise, cut crosswise into 1/3-inch-thick slices |
2 medium zucchini, halved lengthwise, cut crosswise into 1/3-inch-thick slices |
3/4 pound plum tomatoes, chopped |
3 large garlic cloves, chopped |
2 tablespoons chopped fresh mint |
1 tablespoon fresh lemon juice |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.
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