This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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The holiday season has arrived. Again; a season which compels one to bake, indulge and play with the warm aroma of the spices.
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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 comforting recipe of home.
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