Ingredients
- 2 tablespoons olive oil
- 2 cups cubed eggplant
- 2 cups cubed zucchini
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup cider vinegar
- 5 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
Directions
Heat olive oil in a large skillet over medium heat; cook and stir eggplant, zucchini, onion, celery, and red bell pepper until tender, 10 to 15 minutes. Add cider vinegar, tomato paste, garlic, curry powder, salt, and oregano; simmer until liquid is slightly reduced, 5 to 10 minutes.
