Asian-Style Ratatouille with Eggplant
Jan 19, 2012
Spices that complement eggplant include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley. And its a natural combination with tomatoes and onions, as in the popular dish Ratatouille. Ratatouille is usually served as a side dish, but also may be served as a meal on its own. (Recipe By: Steve Spanelli; Photo Credit: Erin McKinney)
- Course
- Entree
Tags
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, crushed
- ½ cup eggplant, diced
- ½ cup bell pepper, diced
- 1 jalapeno, seeded and minced
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- ½ cup tomatoes, diced
- 2 tablespoons hoisin sauce
- 2 tablespoons tamari
- 2 tablespoons basil, chopped
- 1 ½ teaspoons sesame oil
- salt and pepper
Instructions
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Heat oil in a large sauté pan over medium-high heat, and add onions and garlic. Cook for about 4 minutes, then add the eggplant and sweet and hot peppers.
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Continue cooking for several more minutes until vegetables soften and begin to slightly caramelize.
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Add squashes and tomatoes. Cook a few more minutes, then add the remaining ingredients. Allow to cook until excess liquids have reduced and thickened.