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Loading...| 2 tablespoons olive oil | |
| 2 cups cubed eggplant | |
| 2 cups cubed zucchini | |
| 1 cup diced onion | |
| 1/2 cup diced celery | |
| 1/2 cup diced red bell pepper | |
| 1/2 cup cider vinegar | |
| 5 tablespoons tomato paste | |
| 4 cloves garlic , minced | |
| 1 teaspoon curry powder | |
| 1 teaspoon salt , or to taste | |
| 1/2 teaspoon dried oregano |
| 1. | Heat olive oil in a large skillet over medium-high heat. |
| 2. | Add eggplant, zucchini, onion, celery, and red bell pepper. Cook until vegetables are tender. |
| 3. | In a small bowl, whisk cider vinegar, tomato paste, garlic, curry powder, salt and oregano. Pour the mixture over the vegetables and stir well. |
| 4. | Reduce the heat to low and let the mixture simmer for 10 minutes. |
| 5. | Serve hot or warm, garnished with fresh herbs if desired. |
This dish is naturally low in calories and high in fiber.
It is packed with a variety of vegetables and curry spices, which make it a flavorful and filling meal.
Some people may not enjoy the texture of the cooked eggplant or zucchini.
This dish is an excellent source of fiber, vitamins, and minerals. Eggplant is known to be rich in antioxidants and helps reduce inflammation in the body. Zucchini is low in calories and high in vitamin C and potassium.
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