Asian Ratatouille

Name: Asian Ratatouille
Ingredients: 2 tablespoons sesame seeds, toasted; 2 scallions (green onions), white bulb and 3 inches green, thinly sliced diagonally; 1 tablespoon Chopped cilantro (fresh coriander); 2 teaspoons hoisin sauce*; 2 tablespoons soy sauce; ¾ cup Berta’s Chicken Stock or canned broth; ¾ cup Berta’s Chicken Stock or canned broth; 8 ounces fresh cultivated mushrooms, thinly sliced; 1 teaspoon minced fresh ginger; 1 teaspoon minced garlic; 1 teaspoon cornstarch; 1 tablespoon dry sherry; 1 small eggplant (12 ounces to 1 pound), cut into ½-inch cubes; ½ teaspoon salt; 6 tablespoons sesame oil; 2 ribs celery, cut diagonally into ¼-inch-thick slices; 1 onion, halved, then cut into slivers; 1 red bell pepper, cored, seeded, and julienned; 2 small zucchini (6 ounces each), halved lengthwise and cut into ¼-inch-thick slices; 2 small zucchini (6 ounces each), halved lengthwise and cut into ¼-inch-thick slices

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A classic Mediterranean combination—eggplant, zucchini, and garlic—with the surprise of sesame seeds and hot spices. All is lightened with cilantro, which is the parsley of China.

Ingredients

1 small eggplant (12 ounces to 1 pound), cut into ½-inch cubes
½

Side dish

Method

Sprinkle the eggplant with the salt and place it in a colander to drain for 30 minutes.
Preheat the oven to 350°F.
Heat 3 tablespoons of the sesa