Szechuan Ratatouille
from: Brenda.

"Classic Mediterranean meets the Spicy Orient" in this flavorful fusion.

SERVES 4

• 2 teaspoons vegetable oil
• 1 teaspoon sesame oil
• 1 medium onion, diced
• 6 garlic cloves, minced
• 1 tablespoon gingerroot, grated
• 2 cups zucchini, sliced
• 2 cups button mushrooms, sliced
• 2 cups eggplants, 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 lb chinese noodles, cooked
• 1/4 cup fresh cilantro, minced (optional)

Heat vegetable oil and sesame oil in a large saucepan.

Add onion, garlic and ginger and sauté over medium heat 5 minutes.

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

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.