Miso Ratatouille

July 13, 2026

Ingredients

1 eggplant
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 onion
2 cloves garlic, minced
400 g ripe tomatoes
1 tbsp miso
4 tbsp olive oil
2 sprigs fresh thyme
A few fresh basil leaves
Salt
Black pepper

Preparation

1.Cut all the vegetables: eggplant, zucchini, bell peppers, and onion into pieces; mince the garlic; dice the tomatoes.

2.In a pan, heat a drizzle of olive oil. Over high heat, sauté the onion (with garlic halfway through cooking), then the eggplant and zucchini, then the bell peppers, until golden brown. Set aside in a bowl.

3. In the pan, add a drizzle of oil and the diced tomatoes with thyme. Cook over medium-low heat, stirring occasionally, until a slightly reduced sauce consistency is achieved.

4.Lower the heat to minimum. Incorporate the miso into the tomato sauce.

5. Add the reserved vegetables back into the pan. Mix gently over low heat.

6.Season with salt and pepper. Sprinkle with fresh basil and serve hot or cold.

Enjoy your meal!

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