Vegetarian

Name: Curry Spiced Ratatouille
Ingredients: 1 (1-pound) eggplant, chopped into 1-inch chunks; Extra virgin olive oil, as needed; Kosher salt, to taste; Cracked black pepper, to taste; 2 green zucchinis (approximately 1 pound), chopped into 1-inch chunks, divided; 1 yellow zucchini or summer squash (approximately ½ pound), chopped into 1-inch chunks; 2 red bell peppers (approximately ½ pound), roughly chopped; 1 red onion, roughly chopped; 4 cloves garlic, minced; 1 (2-inch) knob ginger, peeled and minced; 1 tablespoon Indian curry powder; 2 teaspoons smoked paprika; ½ teaspoon crushed red pepper flakes; 2 tablespoons tomato paste; 1 (28-ounce) can crushed tomatoes; Juice of 1 lemon; 2 tablespoons unsalted butter or ghee; 2 tablespoons finely chopped mint; 2 tablespoons finely chopped cilantro

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