Asian Ratatouille Recipe with Eggplant | Asian Recipes | PBS Food

Asian-Style Ratatouille with Eggplant

Spices that complement eggplant include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley. And it’s a natural combination with tomatoes and onions, as in the popular dish Ratatouille. Ratatouille is usually served as a side dish, but also may be served as a meal on its own. (Recipe By: Steve Spanelli; Photo Credit: Erin McKinney)



  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • ½ cup eggplant, diced
  • ½ cup bell pepper, diced
  • 1 jalapeno, seeded and minced
  • ½ cup zucchini, diced
  • ½ cup yellow squash, diced
  • ½ cup tomatoes, diced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons tamari
  • 2 tablespoons basil, chopped
  • 1 ½ teaspoons sesame oil
  • salt and pepper


  1. Heat oil in a large sauté pan over medium-high heat, and add onions and garlic. Cook for about 4 minutes, then add the eggplant and sweet and hot peppers.
  2. Continue cooking for several more minutes until vegetables soften and begin to slightly caramelize.
  3. Add squashes and tomatoes. Cook a few more minutes, then add the remaining ingredients. Allow to cook until excess liquids have reduced and thickened.
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