Vegetable Curry (Ratatouille)

1. Wash all the vegetables.

2. Cut the zucchinis into two-centimeter-thick slices, the eggplant into quarters lengthwise, then into 2 cm slices, the fennel, the onion, and deseeded bell pepper into slices.

3. Chop the garlic clove.

4. In a large saucepan, add a teaspoon of olive oil and sauté the onion and garlic first, then add all the other vegetables.

5. Add the spices, excluding the garam masala, and two glasses of water. Simmer over low heat for 1 hour 30 minutes, checking occasionally to ensure it doesn’t stick.

6. At the last moment, add the yogurt and the curry spice blend.

Presentation Suggestions:

1. Main Dish Option:

   • Serve the cooked vegetables over a bed of steamed rice.
   • Alternatively, place the vegetables in a serving dish.
   • Accompany with slices of fresh bread to soak up the flavorful sauce.
   • Sprinkle rouz on top for an elegant touch and an additional layer of flavor.
   • Add a few slices or whole olives for a rich and savory twist.

2. Light Meal or Side Dish Option:

   • Consider serving it as a delightful side dish to grilled meat or chicken.
   • It can also be enjoyed as a light meal on its own.