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