Asian Ratatouille

Asian Ratatouille

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Medium sized Japanese eggplants, julienned lengthwise

  • 2

    Zucchini, julienned lengthwise

  • 2

    Yellow squash, julienned lengthwise

  • 4

    tablespoons of olive oil

  • teaspoons chopped garlic

  • 2

    teaspoons chopped fresh ginger

  • 1

    large yellow onion, julienned

  • 2

    tomatoes cut into ⅛ dice

  • 4

    springs thyme, chopped leaves only

  • ½

    cup Thai basil, leaves only

  • ½

    cup basil, leaves only

  • 3

    tablespoons soy sauce

  • Salt and Pepper to taste

Directions

• Place the eggplant, zucchini and squash in 3 separate pans • Season with salt and let rest for 1 hour to allow moisture to be released • Pat the vegetables dry • Prepare a sauté pan coated with 1 tablespoon oil over high heat • Add ½ teaspoon garlic, ½ teaspoon ginger and eggplant and sauté until the eggplant is golden brown • Season with black pepper, set aside • Repeat this process with the zucchini and the squash • Then in a sauté pan over medium high heat, cook the onion, remaining garlic and ginger for 8-10 min • Add the tomatoes and thyme and continue to cook for another 8 min • Remove from heat and let cool • Add the eggplant, zucchini, squash, Thai basil, basil and soy sauce • Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps


Nutrition

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