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

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