Serves 4

You can serve this hot or at room temperature. If you choose to serve it at room temperature, stir in the sesame seeds just before serving, otherwise they get a little mushy.

Asian Ratatouille

2 Japanese eggplants (about 1 pound), cut into

½-inch cubes

½ teaspoon salt

3 tablespoons sesame oil

2 ribs of celery, sliced

1 onion, slivered

1 red bell pepper, cored, seeded, and julienned

3 tablespoons vegetable oil

2 small zucchini, halved lengthwise and sliced

1 cup sliced mushrooms

¾ cup vegetable stock

2 tablespoons soy sauce

1 tablespoon dry sherry

1 tablespoon cornstarch

1 teaspoon minced garlic

1 teaspoon minced ginger

2 teaspoons Plum Dipping Sauce (see recipe on page 25)

1 tablespoon chopped cilantro

  1. Place the eggplant in a colander and sprinkle with the salt. Let rest for 30 minutes.
  2. In a large ovenproof pot, heat the sesame oil on medium. Add the celery, onion, and red bell pepper; sautée for 5 minutes. Remove the vegetables from the pan and set aside.
  3. Add the vegetable oil to the pot. Sauté the zucchini, mushrooms, and eggplant for 5 minutes. Stir in the celery, onion, and bell pepper and set aside.
  4. In a small mixing bowl, whisk together the stock, soy sauce, sherry, and cornstarch. Pour over the vegetables and stir to combine.
  5. Bake, covered, in a 350-degree oven for 40 minutes.
  6. Stir in the garlic, ginger, and plum sauce. Cover and continue to bake for an additional 10 minutes.