Fall Ratatouille with Paneer and Harissa

Fall Ratatouille with Paneer and Harissa

p /p p/p p /p pThis 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 comforting recipe of home./p p /p p/p p /p pChorchori or even [...]


  • 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

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