This would be nice with any roasted meat.

Makes 6 servings.

INGREDIENTS

  • 1/4cup vegetable oil
  • 1tablespoon mustard seeds
  • 18-ounce red onion, cut into1/2-inch pieces
  • 1large jalapeño chili, chopped
  • 1tablespoon chopped peeled fresh ginger
  • 23/4-pound eggplants, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
  • 2medium zucchini, halved lengthwise, cut crosswise into 1/3-inch-thick slices
  • 3/4pound plum tomatoes, chopped
  • 3large garlic cloves, chopped
  • 2tablespoons chopped fresh mint
  • 1tablespoon fresh lemon juice

    DIRECTIONS

    Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.