Dinner Tonight: Chinese Style Ratatouille Recipe

Ingredients

• 1 1/4 pounds Chinese eggplants (about four large ones)
• Kosher salt
• 1 pound plum tomatoes, peeled and cored, cut into ½-inch thick slices
• 1 cup extra-virgin olive oil, divided
• 1 large onion, quartered and thinly sliced crosswise
• 6 large garlic cloves, thinly sliced
• 4 jalapeños, stemmed and thinly sliced
• 1 large red bell pepper, cored, seeds and veins removed, chopped into 1-inch pieces
• 1 1/2 pounds zucchini, trimmed, cut in half lengthwise, and sliced crosswise into 1/4-inch pieces
• Black pepper
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1/2 cup fresh cilantro leaves, chopped
• 15 fresh basil leaves, julienned

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