Dinner Tonight: Chinese-Style Ratatouille

Name: Dinner Tonight: Chinese-Style Ratatouille
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 6 servings Black pepper; 567 grams Chinese eggplants (about four large ones); 15 fresh basil leaves, julienned; 118 milliliters fresh cilantro leaves, chopped; 6 larges garlic cloves, thinly sliced; 4 jalapeños, stemmed and thinly sliced; 6 servings Kosher salt; 237 milliliters extra-virgin olive oil, divided; 1 large onion, quartered and thinly sliced crosswise; 454 grams plum tomatoes, peeled and cored, cut into ½-inch thick slices; 1 large red bell pepper, cored, seeds and veins removed, chopped into 1-inch pieces; 1 Tbsp red wine vinegar; 1 bunch scallions, trimmed and cut into 1-inch pieces; 1 Tbsp soy sauce; 1 Tbsp sugar; 680 grams zucchini, trimmed, cut in half lengthwise, and sliced crosswise into 1/4-inch pieces

Dinner Tonight: Chinese-Style Ratatouille is a gluten free and vegan side dish. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 121 calories. This recipe serves 6. A mixture of plum tomatoes, bell pepper, basil leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Cut each eggplant in half lengthwise, and then cut into ½-inch thick slices.

Ingredients you will need

Eggplant

Pour four cups of water into a medium-sized bowl, and whisk in one tablespoon of salt.

Ingredients you will need

Water

Salt

Equipment you will use

Whisk

Bowl

Add the eggplant slices to the water and set aside for ten minutes. Then drain the eggplant in a colander, and dry on some paper towels.

Ingredients you will need

Eggplant

Water

Equipment you will use

Paper Towels

Colander

Pour ½ cup of the oil into a wok set over high heat. When just starting to smoke, add the eggplant, and immediately reduce the heat to medium. Cook, stirring often, until eggplant pieces are soft, eight to ten minutes.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Wok

Remove the eggplant slices with a slotted spoon and transfer to a bowl.

Ingredients you will need

Eggplant

Equipment you will use

Slotted Spoon

Bowl

Pour in the remaining ½ cup of oil. Keep the heat at medium, and when oil starts to shimmer, add the onion, garlic, jalapenos, and red pepper. Cook, stirring occasionally, until all the vegetables are soft, five to seven minutes.

Ingredients you will need

Red Pepper

Vegetable

Jalapeno Pepper

Garlic

Onion

Cooking Oil

Add the zucchini, season with a teaspoon of salt, and cook until zucchini is tender but not soft, about two minutes.

Ingredients you will need

Zucchini

Salt

Add the eggplant back to the wok, along with the sugar, soy sauce, and vinegar. Season with black pepper to taste. Cook for another two minutes, stirring gently so as not to break up the vegetables.

Ingredients you will need

Black Pepper

Vegetable

Soy Sauce

Eggplant

Vinegar

Sugar

Equipment you will use

Wok

Add the tomatoes and scallions. Stir gently, and cook until the tomatoes are hot, about one minute. Season with more salt and pepper if needed. Turn off the heat, stir in the cilantro and basil. This can be served warm or at room temperature, makes a great dinner with white rice.

Ingredients you will need

Salt And Pepper