Скачать или смотреть Summer Ratatouille (Vegan/Gluten Free) - Susanna Foo

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This a wonderful summer dish. I love to use Chinese Eggplant. It is tender, naturally sweet and beautiful purple color. Chinese Eggplant need to cook in very hot oil to reserve the purple color and tenderness. All the other vegetables are slightly undercooked to preserve their natural sweetness.

Ingredients
1 cup extra virgin olive oil
2 Chinese eggplant, about 1 lb. cut into ½” dice
1 medium red pepper, cut into ½ “ dice
2 summer fancy zucchinis, about 1 lb, cut into ½” dice
1 medium onion, preferably Vidalia Onion, peeled and thinly sliced
1 tsp Kosher Salt
4 cloves garlic, finely chopped
2 tablespoon fresh thyme or rosemary
1 heirloom tomato, cored and sliced
1 tbs soy sauce (Gluten-free)
1 tsp sugar
1 lemon, zest then juice
8 fresh basil leaves, cut into chiffonade

Directions

1) urn the oven to 325

2) Soak eggplant in ice water with 1 tbs salt and 1 tbsp vinegar for 10 minutes and dry on a paper towel

3) Mix zucchini and ½ tsp kosher salt in a bowl and let sit for 20 minutes. Then drain and dry. Then mix it with 1 tsp olive oil. Spoon zucchini flat on a nonstick sheet tray. Roast the zucchini for about 20 minutes, until slightly soft. Set on the side. (or air fry for 10 minutes)

4) Heat 1 cup oil in a large nonstick skillet, until the oil, reaches 375 degrees. Add eggplant in two batches, and sauté for about 5 minutes until slightly soft. Remove the eggplant with a strainer to drain excess oil into a bowl. Then transfer eggplant on a large sheet pan and mix with soy sauce and sugar.

5) Add 2 tbs oil into the same pot and sauté the red pepper, garlic, and onion at medium heat until the red pepper is soft. Add tomato, salt, and pepper and mix and cook for 2-3 minutes and turn off the heat. Mix in the Chinese eggplant, zucchini into the pot and mix well. Stir in the seasoning and garnish with basil. Serve warm or chilled. Will keep it refrigerated for a week.

Chef’s Note

I love to use Chinese eggplant for this dish. It is sweet and with a natural purple color. Eggplant has to cook in high heat to reserve the beautiful purple color.

Summertime Zucchini is sweet and very tender. By roasting the zucchini will reserve the natural sweetness and reduce some juice.

You can also use Air Fry to cook the zucchini at 325 for 10 minutes.

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