Szechuan Ratatouille

• 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
• 34 cup vegetable stock or 34 cup water
• 12 cup tomato sauce
• 14 cup mirin (Chinese cooking wine)
• 2 tablespoons bean sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons tamari
• 1 tablespoon rice vinegar
• 12 teaspoon Chinese chili sauce
• 1 lb chinese noodles, cooked
• 14 cup fresh cilantro, minced (optional)

1. Heat vegetable oil and sesame oil in a large saucepan.
2. Add onion, garlic and ginger and saute over medium heat 5 minutes.
3. Add zucchini, mushrooms and eggplant and saute 8 to 10 minutes until vegetables soften.
4. Stir in remaining ingredients and bring to a boil.
5. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender.
6. Serve over Chinese noodles.
7. Garnish with fresh cilantro, if desired.

vegetable oil, sesame oil, onion, garlic, gingerroot, zucchini, button mushrooms, eggplants, vegetable stock, tomato sauce, bean sauce, hoisin sauce, tamari, rice vinegar, chinese chili sauce, chinese noodles, fresh cilantro

Taken from www.food.com/recipe/szechuan-ratatouille-216391 (may not work)