Szechwan Ratatouille Serves 4
Ratatouille, a traditional Mediterranean dish made with eggplant and zucchini, takes a spicy departure from the classic with the addition of Chinese spices.

Prep Time: 15 to 20 minutes
Cooking Time: 15 to 20 minutes

2 teaspoons vegetable oil
1 teaspoon sesame oil
1 onion, diced
6 cloves garlic, minced
1 tablespoon gingerroot, grated
2 cups zucchini, sliced
2 cups button mushrooms, sliced
2 cups eggplant, cubed
3/4 cup vegetable stock or water
1/2 cup tomato sauce
1/4 cup mirin (Chinese cooking wine)
2 tablespoons bean sauce
2 tablespoons hoisin sauce
2 tablespoons tamari
1 tablespoon rice vinegar
1/2 teaspoon Chinese chili sauce
1/4 cup fresh cilantro, minced
1 pound Chinese noodles, cooked

1. Heat vegetable oil and sesame oil in a large saucepan. Add onion, garlic and ginger and sauté over medium heat 5 minutes.

2. Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.

3. Stir in remaining ingredients and bring to a boil. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender. Serve over Chinese noodles. Garnish with fresh cilantro, if desired.