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Fall Ratatouille With Paneer And Harissa

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Fall Ratatouille With Paneer And Harissa

Ingredients

  • 1 cup paneer, homemade or store bought – cubed/sliced in desired size
  • 4-5 tablespoon harissa (or to taste) – divided
  • 1 medium – large eggplant (about 2.5 cup, diced in 1 inch cubes)
  • 2 medium red onion (about 2 – 2.5 cup) peeled and thinly sliced
  • 1 cup butternut squash or any other squash/or pumpkin you want to use, peeled &; diced in 1/2 inch cubes
  • 1 red pepper, seeds and membrane removed and sliced
  • 3 tablespoon dried cranberries, or as much or as little as you want
  • 4 large tomatoes, (about 1.5 – 2 pounds) seeded and diced
  • 1/3 cup olive oil
  • 2 teaspoon red crushed pepper flakes (or adjust to taste)
  • 2 tablespoons fresh herb of your choice (oregano/thyme/basil or a blend of a few)
  • salt to taste
  • fresh drizzle of lemon juice, optional
  • lightly toasted nuts (walnut, pine nuts etc – optional)
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Published 2014-09-09 13:16:32 (2 years ago).

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