Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Zucchini 2 tb Olive oil;
3/4 lb Botton mushrooms; 6 cl Garlic; finely minced
3 Asian eggplants; -=OR=- 1 tb Fresh ginger; finely minced
1 Very small globe eggplant 1 sm Yellow onion; minced

---------------------------SAUCE--------------------------------
3/4 c Chicken stock; 2 tb Oyster sauce;
1/2 c Tomato sauce; 1 tb Sesame oil'
1/4 c Dry sherry; 1 tb Red wine vinegar;
2 tb Bean sauce; (see note) 1/2 ts Chili sauce; (see note)
2 tb Hoisin sauce;

Cut enough zucchini into 1/4" thick pieces to fill 2 cups. Slice
enough mushrooms in 1/4" thick pieces to fill 2 cups. If using a
globe eggplant, peel. Cut enough eggplant into rounds or cubes to
fill 2 cups. Place zucchini, mushrooms and eggplant in to large bowl
and toss to combine.

In a small bowl, mix sauce ingredients. Set aside.

Place a 3-quart saucepan over medium-heat. Add olive oil, garlic,
ginger and onion. Saute for 5 minutes, stirring occasionally. Add
mixed vegetables. Pour in sauce and bring to a low boil. Reduce
heat and cook for about 1 hour, uncovered. Occasionally stir
vegetables carefully. Dish is ready when sauce thickens. Serve hot,
at room temperature or cold, sprinkle with chopped cilantro.

NOTE: Bean sauce and chili sauce are available at Asian grocers and
in the Asian sections of some supermarkets.

Source: The San Diego Union-Tribune, Food Section, 8/24/95 Brought to
you and your via Nancy O'Brion and her Meal-Master
Submitted By NANCY O'BRION On 09-08-95

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