Miso Ratatouille

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  • Each of 6 servings
  • 140 cal
  • 3g fat (0g sat)
  • 0mg chol
  • 540mg sodium
  • 24g carb
  • 8g fiber
  • 6g protein


  • 4 tablespoons mirin
  • 3 tablespoons red or brown miso
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 (2-inch) piece lemongrass, smashed
  • 2 Japanese eggplants, cut into 1-inch cubes
  • 2 red bell peppers, seeded and chopped
  • 2 zucchini, cut into 1-inch cubes
  • 1/2 pound mixed mushrooms (shiitake, crimini, porcini, etc.), chopped
  • 4 tomatoes, chopped


Mix together mirin, miso and soy sauce in a small bowl; set aside

Heat oil in a large skillet over medium-high heat. Cook onions until soft, about 5 minutes. Stir in garlic, lemongrass, eggplant, peppers and zucchini and cook for 10 minutes, stirring often. Add mushrooms and cook an additional 5 minutes.

Stir in tomatoes and miso mixture; mix well. Cover and cook for 20 minutes, or until vegetables are softened. Remove lid and cook an additional 10 minutes to thicken sauce.

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