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Ratatouille, a traditional Mediterranean dish made with eggplant and zucchini, takes a spicy departure from the classic with the addition of Chinese spices.
Preparation facts
Cooking Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
2 tsp (10mL) vegetable oil
1 tsp (5mL) sesame oil
1 onion, diced
6 cloves garlic, minced
1 Tbs (7g) gingerroot, grated
2 cups (280g) zucchini, sliced
2 cups (180g) button mushrooms, sliced
2 cups (230g) eggplant, cubed
3/4 cup (180mL) vegetable stock or water
1/2 cup (120mL) tomato sauce
1/4 cup (60mL) mirin (Chinese cooking wine)
2 Tbs (30mL) bean sauce
2 Tbs (30mL) hoisin sauce
2 Tbs (35g) tamari
1 Tbs (15mL) rice vinegar
1/2 tsp (3mL) Chinese chile sauce
1/4 cup (9g) fresh cilantro, minced
1 lb (455g) Chinese noodles, cooked
Directions
Heat vegetable oil and sesame oil in a large saucepan. Add onion, garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
Stir in remaining ingredients and bring to a boil. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender. Serve over Chinese noodles. Garnish with fresh cilantro, if desired.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
