Chinese Ratatouille

Makes 12 servings

Ingredients:

1 pound plum tomatoes
2 pounds Chinese eggplant (about 4 large)
1 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1 large onion, or two small onions, quartered and thinly sliced, crosswise
4 jalapeño peppers, stems removed and thinly sliced (with seeds)
1 large red pepper, stem and veins removed, cut into 1-inch pieces
1 1/2 pounds small zucchini, stems removed, cut into halves lengthwise, then sliced crosswise into 1/4-inch pieces
kosher salt and freshly ground black pepper to taste
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon wine or sherry vinegar
1 bunch scallions, tips and tough outer parts removed, cut into 1-inch pieces
1/2 cup chopped fresh cilantro
15 basil leaves, cut into julienne

Preparation:

Using a sharp paring knife, cut out the cores of the tomatoes, then cut an ‘x' in bottom of each. Blanch in a medium-sized pot of boiling water for 1 minute. Remove with a slotted spoon and transfer to a cutting board. Peel off the skins, cut each tomato in half, then into 1/2-inch thick slices. Set aside in a bowl.

Cut the eggplant in half lengthwise and cross cut into 1/2-inch slices. Soak the eggplant in salt water (1 tablespoon salt mixed with 4 cups water), for about 10 minutes. Drain the eggplant in a colander, dry on the paper towels and set aside.

Heat 1/2 cup oil in a large flat-bottomed wok or skillet over high heat until hot. Add the eggplant, turn the heat to medium and cook, stirring, until it is soft, about 8 to 10 minutes. Using a slotted spoon, transfer the eggplant to a bowl.

Add the other 1/2 cup of oil to the same wok, then add the garlic, onion, jalapeno and red peppers and cook over moderate heat, stirring occasionally, until soft, about 5 to 7 minutes.

Add the zucchini, sprinkle with 1 teaspoon of kosher salt and cook for about 5 minutes, the zucchini should be tender, but not soft and mushy. Add freshly ground black pepper from a pepper mill.

Return the cooked eggplant to the wok. Add in the sugar, soy sauce and vinegar and mix well. Cook about 2 minutes longer, until all the vegetable are very hot and cooked through, stirring gently so as not to break up the vegetables.

Add the tomatoes and scallions and cook for another minute. The tomatoes should still retain their shape and not be too soft. Season to taste with salt and freshly ground black pepper. Turn off the heat and stir in the chopped cilantro and basil. At this point, I usually like to spoon the finished ratatouille out onto a large platter and let it cool.

This dish can be served warm or at room temperature.

Recipe by: Chef Susanna Foo