Asian Ratatouille (version II)

olive oil, to cook
1 medium onion, medium dice
6 cloves garlic, thinly sliced
1/2 tablespoon rinsed and minced fermented black beans
2 japanese eggplant, medium dice (or 1 medium regular eggplant)
1 large tomato, medium dice
1 medium zucchini, medium dice
10 thai basil leaves, ribbons plus extra for garnish.
1 lemon, juiced
salt and black pepper, to taste

In a large sauté pan or wok, coat lightly with olive oil and sauté the onions, garlic and fermented beans for 1 minute. Add the eggplant andsauté 2 minutes. Add the tomatoes and zucchini and season. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving.

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