Ratatouille 'Asian Style'

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 small eggplant(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 4 spring onions
• 1 garlic clove(s), finely chopped
• 1 tbsp ginger, fresh, finely chopped
• 1 tbsp tomato paste
• 4 tbsp tomatoes, pureed
• 1 ½ tbsp sauce, sweet chili
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp honey
• 1 tsp spice mix (Chinese 5-spice powder)
• 1 tsp lemongrass (powder)
• dash of soy sauce
• 2 tbsp parsley, flat OR:
• Coriander leaves, freshly chopped
• Oil (peanut oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asian vegetable stir-fry – perfect side dish for fish & meat

Peel the bell peppers and dice finely. Deseed and dice the zucchini, as well as the eggplant. Slice the spring onions into thin rings. (The diced vegetables should all be roughly the same size!) Mix the passata, chili sauce, vinegar, soy sauce, honey, 5-spice powder, and lemongrass powder well. Heat a little peanut oil in a pan and first roast the eggplant cubes. Then add the zucchini and bell pepper cubes and fry them. Next, add the onion rings along with the ginger and garlic and sauté them. Then add the tomato paste to the vegetables, roast briefly, and then deglaze with a dash of soy sauce. Then add the mixed tomato sauce and simmer the whole thing on low heat with the lid closed for a few minutes. Don’t overcook it; the vegetables should still be nice and firm to the bite! Before serving, stir in the chopped parsley or coriander and mix well again. The Asian vegetable stir-fry has a mild spiciness and is ideal as a side dish to fried fish or meat.