Chinese-Style Ratatouille
- 1 1/4 pounds Chinese eggplants (about four large ones)
- Kosher salt
- 1 pound plum tomatoes, peeled and cored, cut into ½-inch thick slices
- 1 cup extra-virgin olive oil, divided
- 1 large onion, quartered and thinly sliced crosswise
- 6 large garlic cloves, thinly sliced
- 4 jalapeños, stemmed and thinly sliced
- 1 large red bell pepper, cored, seeds and veins removed, chopped into 1-inch pieces
- 1 1/2 pounds zucchini, trimmed, cut in half lengthwise, and sliced crosswise into 1/4-inch pieces
- Black pepper
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1/2 cup fresh cilantro leaves, chopped
- 15 fresh basil leaves, julienned
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 pound plum tomatoes (1 peeled and cored cut into thick 2-inch thick slices)
- Basil, fresh leaves (15)
- Chinese eggplants (1 1/4 pounds)
- Cilantro, fresh leaves (1/2 cup)
- Jalapenos (4)
- Onion, large (1)
- Red bell pepper, large (1)
- Scallions (1 bunch)
- Zucchini (1 1/2 pounds)
- Condiments
- Red wine vinegar (1 tablespoon)
Soy sauce (1 tablespoon)
- Cooking & Baking
- Black pepper (1)
- Garlic cloves, large (6)
- Kosher salt (1)
- Olive oil, extra-virgin (1 cup)
- Sugar (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
31.2Rating
1-100
1-100
26Tweets
0Facebook
Shares
Shares
1StumbleUpon
Views
Views
5PinterestPins
Recipe Stats
Published September 30, 2011 (1 year ago).
15 people saved this recipe.
