Fall Ratatouille with Paneer and Harissa

Fall Ratatouille with Paneer and Harissa

    This recipe is a celebration of autumn, of festivities and traditions.  Since I am always sailing the ship of nostalgia, trying to look back and finding some fine line that connects me to the past, the Ratatouille always reminds me of one...

Ingredients

  • 1 cup paneer, homemade or store bought –
  • 4-5 tablespoon harissa – divided
  • 1 medium – large eggplant (about 2.5 cup, )
  • 2 medium red onion (about 2 – 2.5 cup)
  • 1 cup butternut squash or any other squash/or pumpkin you want to use,
  • 1 red pepper,
  • 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
  • salt to taste
  • fresh drizzle of lemon juice, optional
  • lightly toasted nuts

Directions

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