MASALA RATATOUILLE

Preheat your oven to 375 degrees.

Heat the olive oil in a 12-inch OVEN SAFE pan. When it shimmers, add the yellow onion. Cook, stirring frequently, for about 5 minutes until the onion has started to become translucent and tender. Add the minced garlic and ginger and cook with the onions for about 2-3 minutes until everything starts to brown.

Add the garam masala, cumin, turmeric, cayenne, and kosher salt. Cook with the onions/garlic/ginger for a few minutes until the masala browns + starts to become aromatic + fragrant. We want the “raw” spice smell to dissipate.

Add the chopped tomatoes + cook with the masala until they start to break down, about 5-8 minutes. Turn the heat off.

Arrange the eggplant, squash, and tomatoes in an alternating fashion in the pan, starting from the outer rim of the pan, and working your way to the middle.

Combine the Haldi-Olive Oil mixture together and drizzle on top of the veggies in the pan. Season with salt + pepper. Garnish with fresh, torn basil.

Cover the pan with foil, and bake in the oven for 30-35 minutes. Remove the foil and cook, uncovered, for another 15-20 minutes, until the vegetables are soft and the sauce is starting to brown/caramelize around the edges of the pan.