Miso Ratatouille
About recipe
This miso ratatouille is a simple yet deeply flavorful dish that highlights the natural sweetness of vegetables with the rich umami of miso. The combination of tomatoes and miso creates a savory, well-balanced sauce that brings out the best in every bite.
It’s an easy, time-saving recipe that’s also packed with nutrients. Make a big batch and enjoy it in different ways—serve it as a side dish, toss it with pasta, spread it on bread, or use it as a versatile topping for your favorite meals.
Ingredients /Serves 2
- 1 Zucchini, chopped into bite-sized pieces
- 1 Aubergine, chopped into bite-sized pieces
- 1 Paprika, chopped into bite-sized pieces
- 1 onion, chopped into 2-2.5cm squares
- 2-3 Large tomatoes, cut into small pieces
- 1 clove of garlic, crushed
- 2 tbsp of Brown Miso
- 2-3 tbsp of Olive oil
Instructions
- 1. Heat the olive oil in a pan over low heat and add the garlic. Cook until Fragrant.
- 2. Add the chopped onions and sauté on medium heat until slightly softened.
- 3. Add the zucchini and aubergine, and cook until they begin to soften.
- 4. Stir in the paprikaand cook for a few more minutes.
- 5. Add the tomatoes and cook until they release their juices.
- 6. Once the vegetables have softened, dissolve the miso into the mixture and stir well.
- 7. Continue cooking for 3-5 minutes until the flavors meld together.
- 8. Serve warm or cold. Store in the fridge for up to 3 days or freeze for 2 weeks. Enjoy with pasta, bread, or as a side dish.