Japanese Ratatouille

PBS(1)
Sally A.: "great a twist on the original ratatouille" Read More
15Ingredients
60Minutes
250Calories

Ingredients

US|METRIC
  • 6 ounces japanese eggplant (~2 eggplants, cut into 1/2-inch slices)
  • 1/4 cup extra virgin olive oil
  • 9 7/8 ounces cherry tomatoes
  • 6 ounces pumpkin (kabocha, ~1/8 pumpkin, cut into 1/4-inch wedges)
  • 6 ounces red bell pepper (~1 pepper, cut into triangles)
  • 6 ounces onion (~1 small onion, cut into 1/4" slices)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sake
  • 1/4 cup water
  • 3 tablespoons miso
  • 1 tablespoon tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon ginger
  • 1 teaspoon roasted sesame oil
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    NutritionView More

    250Calories
    Sodium28% DV670mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs8% DV23g
    Fiber20% DV5g
    Calories250Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium670mg28%
    Potassium640mg18%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber5g20%
    Sugars11g22%
    Vitamin A100%
    Vitamin C120%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sally A. 5 months ago
    great a twist on the original ratatouille

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