Asian Ratatouille

By tlhoover

Ingredients

• 2 Medium sized Japanese eggplants, julienned lengthwise
• 2 Zucchini, julienned lengthwise
• 2 Yellow squash, julienned lengthwise
• 4 tablespoons of olive oil
• 2 1/2 teaspoons chopped garlic
• 2 teaspoons chopped fresh ginger
• 1 large yellow onion, julienned
• 2 tomatoes cut into 1/8 dice
• 4 springs thyme, chopped leaves only
• 1/2 cup Thai basil, leaves only
• 1/2 cup basil, leaves only
• 3 tablespoons soy sauce
• Salt and Pepper to taste

Preparation

Step 1

• 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