Grilled Asian Ratatouille

• 1 1/4 pounds eggplant, preferably the slender Asian variety
• 1 medium red bell pepper
• 2 medium zucchini
• 2 tablespoons peanut or grapeseed oil
• 1 medium onion, chopped
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 plum tomatoes, diced
• 1 tablespoon Chinese oyster sauce
• 1 teaspoon rice vinegar
• 1 1/2 teaspoons Chinese or Japanese sesame oil
• Salt and freshly ground black pepper
• 2 scallions, finely chopped
• 2 tablespoons finely chopped cilantro leaves

1. Preheat a grill.
2. Remove stems from the eggplant, and slice on a sharp slant to make fairly large, 1/2-inch-thick slices.
3. Core, seed and quarter the pepper.
4. Remove stems from the zucchini, and cut them lengthwise into 4 slices.
5. Grill the vegetables until they are browned, then dice into 1/2-inch cubes.
6. Heat the peanut or grapeseed oil in a large skillet.
7. Add the onion, ginger and garlic, and cook over medium-low heat until they are tender.
8. Add the diced grilled vegetables and the tomato, and cook, stirring gently with a wooden spoon, about 5 minutes.
9. Add the oyster sauce, rice vinegar and sesame oil.
10. Cook, stirring, a few minutes longer.
11. Season to taste with salt and pepper.
12. Fold in the scallions.
13. Sprinkle with cilantro and serve hot or at room temperature, as a first course or side dish.

eggplant, red bell pepper, zucchini, peanut, onion, fresh ginger, garlic, tomatoes, oyster sauce, rice vinegar, chinese, salt, scallions, cilantro

Taken from cooking.nytimes.com/recipes/8234 (may not work)