Ratatouille with Sesame-Soy Dressing

Ingredients

• 1 small, diced eggplant
• 1 medium, diced zucchini
• 1 diced red bell pepper
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1/2 cup canned crushed tomatoes
• 3 tbsp olive oil
• 1 tsp fresh thyme
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 1/4 cup, torn fresh basil

Instructions

1. 1

   Prep all vegetables: dice the eggplant, zucchini, bell pepper, and onion; mince the garlic. (10 minutes)

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté the eggplant for 5-6 minutes until golden, then add onion, bell pepper, and garlic and cook 5 minutes more.

3. 3

   Stir in zucchini, crushed tomatoes, and thyme. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper.

4. 4

   Meanwhile, whisk together soy sauce, sesame oil, rice vinegar, honey, and remaining 1 tbsp olive oil to make the dressing.

5. 5

   Remove stew from heat, drizzle with the sesame-soy dressing, and toss gently. Rest 5 minutes.

6. 6

   Finish with torn basil and toasted sesame seeds and serve warm or at room temperature. (5 minutes)