French~Ratatouille

Ratatouille
1/2 lbs. fresh mushrooms, sliced
1 eggplant, cut in cubes
2 stalks celery, sliced
1 red pepper, chopped
2 zucchini, sliced
3 green onions, chopped (for garnish)
2 tbsp. sesame seeds, toasted (for garnish)
1/2 tsp. salt
6 tsp. sesame oil
3/4 cup chicken stock
2 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. cornstarch
2 tsp. garlic, minced
1 tsp. fresh ginger, minced
1 tbsp. fresh coriander, chopped

Preheat oven to 350 F.
Sprinkle eggplant with salt and let stand 30 minutes.
Saute celery, onion, and pepper in sesame oil in casserole until tender. Remove vegetables and set aside. Saute zucchini, mushrooms and eggplant for 5 minutes or until soft. Add the celery, onion and pepper and remove from heat.

Combine stock, soy sauce, sherry and cornstarch in mixing bowl and blend well. Stir into vegetable mixture. Cover and bake 40 minutes.
Stir in garlic and ginger. Cover and bake an additional 10 minutes. Stir in coriander and garnish with green onions and sesame seeds before serving.