Chinese-Style Ratatouille

Ingredients

• 1 1/4 pounds Chinese eggplants
• 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

Directions

1. Halve each eggplant lengthwise, then slice it into ½-inch thick pieces. In a medium-sized bowl, whisk one tablespoon of salt into four cups of water. Drop in the eggplant slices and let them sit for ten minutes. Drain them in a colander, then pat them dry on paper towels.
2. Set a wok over high heat and add ½ cup of the oil. Once it just begins to smoke, add the eggplant and right away lower the heat to medium. Cook, stirring frequently, until the eggplant is soft, eight to ten minutes. Use a slotted spoon to move the eggplant to a bowl.
3. Add the remaining ½ cup of oil to the wok. With the heat still at medium, wait until the oil shimmers, then add the onion, garlic, jalapenos, and red pepper. Cook, stirring now and then, until the vegetables have softened, five to seven minutes.
4. Stir in the zucchini, add a teaspoon of salt, and cook until the zucchini is tender but not mushy, about two minutes. Return the eggplant to the wok, then add the sugar, soy sauce, and vinegar. Add black pepper to taste. Cook for another two minutes, stirring carefully so the vegetables stay intact.
5. Add the tomatoes and scallions, stir gently, and cook until the tomatoes are warmed through, about one minute. Taste and add more salt and pepper if needed. Turn off the heat, then stir in the cilantro and basil. You can serve this warm or at room temperature; with white rice, it makes a great dinner.