Indian-Style Ratatouille

I came up with this recipe after talking about India with someone at the Glenwood Springs Farmer's Market. When I went home to make dinner I felt like diverging from my traditional Mediterranean based diet. (But not too far off, as you'll see!)

Ingredients
1 Onion (small), diced
1 Zucchini (large), cut into bite size pieces
1 Eggplant (small), peeled and cut into bite size pieces
Tomatoes, rough cut
Garlic, crushed
1 Cinnamon stick, whole
Turmeric
Curry powder
Olive oil
Cayenne pepper

Heat oil in a large cast iron skillet. Add cayenne pepper and cinnamon stick. Add diced onion and saute until soft. Add Eggplant and Zucchini and a bit more olive oil. Saute. Add turmeric and curry powder. Stir well. Add garlic and any other desired herbs. Add cut up tomatoes and continue to cook. Serve with rice and chutney.

Wine suggestions: What else but a riesling! (From the Mosel of course)