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Indian Inspired Ratatouille

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 vegan wine vinegar
1 tablespoon white distilled vinegar
2 teaspoons lemon juice

Procedura:

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.

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