Indian Ratatouille

from Moosewood New Classics
Indian Ratatouille with Morrocan flatbread and couscous, not to mention fresh coriander from the garden

2 cups diced onion
2 tbsp veg oil
2 cloves garlic, pressed
1 fresh chile (seed for milder)
1 tbsp fresh grated ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp salt
pinch of crumbled saffron
1 cup orange juice
5 cups cubed eggplant
4 cups cubed zucchini (or yellow squash or pattypans)
1 1/2 cups diced red pepper
3 cups diced tomatoes (canned ok)
1/4 cup chopped fresh basil
Saute the onions until translucent, about 10 mins. Stir in all the spices, including the salt, and saute about a minute, stirring constantly. Add juice and eggplant, toss to coat with spices, and simmer 10 to 15 minutes, until the eggplant starts to soften.
Add the rest of the ingredients, stir and simmer another 15 minutes or so, until everything’s tender. Add more orange juice if things start to stick.
Serve hot or warm over rice or couscous, or just with some good bread – if you can find or make it, try Moroccan bread with anise.