Miso‑Infused Ratatouille

Ingredients

• 1 small eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 2 medium tomato
• 1/2 cup onion
• 2 garlic cloves
• 1 tablespoon white miso paste
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Dice the eggplant, zucchini, red bell pepper, tomato, and onion into 1‑inch pieces; mince the garlic.

2. 2

   Heat olive oil in a large skillet over medium heat, add onion and garlic, sauté 3‑4 minutes until softened.

3. 3

   Add the eggplant, zucchini, and bell pepper; cook 5‑7 minutes, stirring occasionally, until they begin to brown.

4. 4

   Stir in the tomatoes, thyme, salt, and pepper; reduce heat to low, cover, and simmer for 15‑20 minutes until all vegetables are tender.

5. 5

   Mix the miso paste with a tablespoon of warm water to dissolve, then stir it into the vegetables; cook an additional 2 minutes to combine flavors.

6. 6

   Serve hot, optionally garnished with a drizzle of olive oil or fresh herbs.