Tamarind Infused Ratatouille
Ingredients
- 2 Japanese eggplants, cut into 1/2-inch dice
- 1/4 cup plus 1 tablespoon olive oil, divided
- 2 small Vidalia onions, diced
- 4 cloves of garlic, minced
- pinch of chili flakes
- 1/2 bunch basil
- 2 bell peppers, cut into 1/2-inch dice
- 2 zucchini or squash, cut into 1/2-inch dice
- 3 ripe tomatoes, diced
- 2 tablespoons tamarind chutney, diluted with 2 tablespoons water
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