Baked Ratatouille Casserole With Garam Masala Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 1 small Chinese eggplant, cut into ½-inch pieces
  • 1 small zucchini, chopped, cut into ½-inch pieces
  • 1 small red bell pepper, cut into ½-inch pieces
  • 1 small yellow or red onion, cut into ½-inch pieces
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 (½-inch) piece ginger, minced (about 1 tablespoon)
  • 2 tablespoons vegetable oil
  • 1 ½ tablespoons Garam masala
  • 2 teaspoons salt, divided
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can chickpeas
  • ¼ cup chopped cilantro
  • 1 lemon, cut into wedges
Directions
  1. Preheat the oven to 400 F.
  2. Add eggplant, zucchini, bell pepper, onion, garlic, and ginger to a 9x11-inch baking dish.
  3. Toss with oil, Garam masala, and 1 teaspoon salt.
  4. Bake for 30 minutes, stirring halfway through until the veggies shrink and soften.
  5. Remove the baking dish from the oven and stir in tomatoes, chickpeas and their liquid, and 1 teaspoon salt
  6. Bake for 30 minutes, stirring halfway through until the sauce is slightly thickened.
  7. Remove from the oven and garnish with cilantro and lemon juice.
  8. Serve the ratatouille with rice or naan.