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Polynesian Ratatouille Recipe

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This recipe for Polynesian Ratatouille is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup eggplant, cut in 1/4 inch cubes (hold in cold water and drain before use)
1 cup zucchini, cut in 1/4 inch cubes
1 cup crookneck squash, cut in 1/4 inch cubes
1/2 cup onion, cut in 1/4 inch pieces
12 ounces tomatoes, canned, diced in juice
1 tablespoon garlic, chopped
1 tablespoon ginger root, fresh, chopped
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons sesame seeds
2 tablespoons peanut oil
Directions:
Directions:
In a large saute pan or wok, heat peanut oil. Add sesame seeds, diced vegetables, garlic and ginger. Toss quickly in oil until vegetables begin to turn brown. Add tomatoes in juice, soy sauce, sugar and vinegar. Cook approximately 6 to 8 minutes, or until vegetables become tender. Serve immediately. Enjoy!
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
I usually let it sit for a few moments in the sauce for added flavor and like to serve over cous-cous.

 

 

 

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