Miso‑Glazed Ratatouille

Ingredients

• 1 small eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 2 medium tomato
• 2 tablespoons white miso paste
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon fresh thyme(optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Dice the eggplant, zucchini, bell pepper, and tomatoes into bite‑size pieces; mince the garlic.

2. 2

   In a large skillet, heat the olive oil over medium heat, add the garlic and sauté for 1 minute, then add the vegetables and cook, stirring occasionally, for about 10 minutes until they begin to soften.

3. 3

   Stir in the miso paste, thyme (if using), salt, and pepper, coating the vegetables evenly; continue to simmer for another 15 minutes, allowing the glaze to thicken and the vegetables to become tender.

4. 4

   Taste and adjust seasoning if needed, then serve hot, optionally garnished with a sprinkle of fresh thyme.