I Asked Indian Girls to Cook for Me

Ingredients

• 1 large Eggplant (cut into ½‑inch cubes)
• 2 Zucchini (cut into ½‑inch cubes)
• 1 Red Bell Pepper (seeded and diced)
• 3 Tomato (peeled and diced)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 4 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 3 tablespoons All-Purpose Flour (sifted)
• 2 cups Whole Milk (preferably 2% fat)
• ¼ teaspoon Nutmeg (freshly grated if possible)
• 1 teaspoon Fresh Thyme (leaves only)
• ¼ cup Fresh Basil (torn)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Wash all vegetables. Cut eggplant, zucchini, and bell pepper into ½‑inch cubes. Peel and dice tomatoes. Finely chop onion and mince garlic.

   Time: PT15M

2. Sauté Vegetables

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add onion and garlic, sauté 2 minutes until fragrant. Add eggplant, zucchini, and bell pepper; season with salt and pepper. Cook, stirring occasionally, for 8‑10 minutes until vegetables are softened but not browned.

   Time: PT10M

   Temperature: Medium‑high

3. Add Tomatoes and Herbs

   Stir in diced tomatoes, thyme, and half of the basil. Cook for another 5 minutes until the tomatoes break down into a light sauce.

   Time: PT5M

   Temperature: Medium

4. Make Béchamel Sauce

   In a saucepan, melt 4 Tbsp butter over medium heat. Whisk in flour and cook 1 minute (roux). Gradually whisk in milk, ensuring no lumps. Continue whisking for 5‑7 minutes until the sauce thickens and coats the back of a spoon. Stir in nutmeg, a pinch of salt, and pepper.

   Time: PT7M

   Temperature: Medium

5. Combine and Transfer to Baking Dish

   Pour the sautéed vegetable mixture into a 9‑inch baking dish. Evenly spread the béchamel sauce over the top, using a spatula to smooth it.

   Time: PT3M

6. Bake

   Place the dish in a pre‑heated oven at 375°F (190°C) and bake for 20 minutes, or until the top is lightly golden and the sauce is bubbling.

   Time: PT20M

   Temperature: 375°F

7. Finish and Serve

   Remove from oven, let rest 5 minutes. Garnish with the remaining fresh basil. Serve warm with crusty bread or a simple green salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

6 g