Chinese ratatouille
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini |
| ¾ | pounds | Botton mushrooms; |
| 3 | Asian eggplants; -=OR=- | |
| 1 | Very small globe eggplant | |
| ¾ | cup | Chicken stock; |
| ½ | cup | Tomato sauce; |
| ¼ | cup | Dry sherry; |
| 2 | tablespoons | Bean sauce; (see note) |
| 2 | tablespoons | Hoisin sauce; |
| 2 | tablespoons | Olive oil; |
| 6 | cloves | Garlic; finely minced |
| 1 | tablespoon | Fresh ginger; finely minced |
| 1 | small | Yellow onion; minced |
| 2 | tablespoons | Oyster sauce; |
| 1 | tablespoon | Sesame oil' |
| 1 | tablespoon | Red wine vinegar; |
| ½ | teaspoon | Chili sauce; (see note) |
Directions
SAUCE
Cut enough zucchini into ¼" thick pieces to fill 2 cups. Slice enough mushrooms in ¼" thick pieces to fill 2 cups. If using a globe eggplant, peel. Cut enough eggplant into rounds or cubes to fill 2 cups. Place zucchini, mushrooms and eggplant in to large bowl and toss to combine.
In a small bowl, mix sauce ingredients. Set aside.
Place a 3-quart saucepan over medium-heat. Add olive oil, garlic, ginger and onion. Saute for 5 minutes, stirring occasionally. Add mixed vegetables. Pour in sauce and bring to a low boil. Reduce heat and cook for about 1 hour, uncovered. Occasionally stir vegetables carefully. Dish is ready when sauce thickens. Serve hot, at room temperature or cold, sprinkle with chopped cilantro.
NOTE: Bean sauce and chili sauce are available at Asian grocers and in the Asian sections of some supermarkets.
Source: The San Diego Union-Tribune, Food Section, 8/24/95 Brought to you and your via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 09-08-95