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French Baby Carrot Ratatouille

Ratatouille comes together with Vegetable Or Olive Oil, Peeled Baby Carrots Or Large Sliced Carrots, and Curry Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 6 oz
• 1 tsp

Method (preview)

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place a medium nonreactive saucepan with 3 inches of water on high heat.

3. 3

   Meanwhile, heat oil in large, oven-proof Dutch oven on medium-high heat.

4. 4

   Add garlic, shallots, eggplant and mushrooms to Dutch oven.

5. 5

   Toss and cook until eggplant starts to brown nicely.

6. 6

   Stir in bell peppers and jalapeno remove from heat.

7. 7

   When water in saucepan boils, add carrots and turnip; cook about 4 minutes or until tender-crisp. Drain and add to eggplant mixture.

8. 8

   Stir in tomatoes, raisins chutney, turmeric, curry powder and chili flakes. Return to medium-high heat and cook, stirring frequently, for 5 minutes.

9. 9

   Bake, uncovered, 25 minutes. Sprinkle with toasted sesame seeds.

10. 10

    To toast sesame seeds: Place seeds in a small skillet over medium heat.

11. 11

    Shake handle to redistribute seeds as they brown.

12. 12

    Cook until lightly browned and watch carefully because s esame seeds burn easily.