Heat oil in a large sauté pan over medium-high heat, add onions and garlic, and saute for about 4 minutes. Add the eggplant, sweet and hot peppers, and continue cooking for several more minutes until vegetables soften and begin to slightly caramelize.
Lower the heat to medium, add the squashes and tomatoes and cook a few more minutes, being careful not to burn. Finally, add the hoisin, tamari, basil and sesame oil and cook until excess liquids have reduced and thickened. Add salt/pepper to taste.
Serve over your choice of cooked and warm ramen noodles, udon, or rice.
Garnish with chopped flat leaf parsley and more tamari if desired.
Feel free to substitute – be creative! Serve with 2020 Grenache
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