Mole Ratatouille
Serves 4 

• 2 Japanese eggplants, cut into 1/2- inch dice

• 1 tablespoon minced garlic

• 1 large onion, cut into 1/2- inch dice

• 1 zucchini, cut into 1/2-inch dice

• 1 large tomato, cut into 1/2- inch dice

• 1/2 cup Asian Mole Sauce

• Freshly fried corn tortilla strips

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

In a large saute pan coated with oil over medium-high heat, add eggplant and saute until translucent. Remove eggplant to a plate.  In the same pan, add more oil if necessary and add garlic and onions and cook until soft.  Add zucchini, tomatoes and eggplant. Heat through and check again for flavor.  To serve, use a 3 - 4-inch diameter o-ring (or clean tuna can with ends cut off & filed) and spoon ratatouille into o-ring. Surround outside of o-ring with Asian Mole Sauce.  Garnish with tortilla strips.