Masala‑Infused Ratatouille

Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 2 medium tomato
• 1 small onion
• 2 garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro(optional)

Instructions

1. 1

   Dice the eggplant, zucchini, red bell pepper, tomato, and onion into bite‑size pieces; mince the garlic.

2. 2

   Heat the olive oil in a large skillet over medium heat, add cumin seeds and toast for 30 seconds, then stir in garlic and onion and sauté until softened, about 3 minutes.

3. 3

   Add the diced eggplant, zucchini, and red bell pepper; cook, stirring occasionally, for 5 minutes.

4. 4

   Stir in ground coriander, turmeric, salt, and black pepper; continue cooking for another 2 minutes to release the spices' aroma.

5. 5

   Add the tomatoes, reduce heat to low, cover, and simmer gently for 15–20 minutes until all vegetables are tender and the flavors meld.

6. 6

   Taste and adjust seasoning if needed, then garnish with chopped fresh cilantro (if using) before serving.