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Japanese Ratatouille

PBS Food
  • minutes
  • Serves 4

INGREDIENTS

6 oz

Japanese eggplant (~2 eggplants), cut into 1/2-inch slices

1/4 cup

extra virgin olive oil

9 9/10 oz

cherry tomatoes

6 oz

kabocha pumpkin (~1/8 pumpkin), cut into 1/4-inch wedges

6 oz

red bell pepper (~1 pepper), cut into triangles

6 oz

onion (~1 small onion), cut into 1/4" slices

1/4 tsp

salt

1/4 tsp

black pepper

1/4 cup

sake

1/4 cup

water

3 tbsp

miso

1 tbsp

tomato paste

1 tbsp

sugar

1 tsp

ginger

1 tsp

roasted sesame oil