Soy‑Sauce Basted Ratatouille

Ingredients

• 1 small eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 2 medium tomato
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon fresh thyme(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Dice the eggplant, zucchini, red bell pepper, and tomatoes into 1‑inch cubes (about 15 minutes).

2. 2

   In a large skillet, heat the olive oil over medium heat, add minced garlic and grated ginger, sauté for 1 minute until fragrant.

3. 3

   Add all the diced vegetables, stir‑coat, and cook for 8‑10 minutes, stirring occasionally, until they begin to soften.

4. 4

   Mix soy sauce with a splash of water (1 tablespoon) and drizzle over the vegetables; continue cooking for another 5 minutes, allowing the sauce to glaze the ratatouille.

5. 5

   Season with thyme (if using), black pepper, and adjust salt if needed; remove from heat and serve warm.