Miso Ratatouille | An Easy, Vegetable-Packed Recipe
Recipe by Ai Shimizu
This ratatouille brings together courgettes, aubergines and green peppers, gently simmered with tomatoes and miso.
The rich depth of the miso balances the natural sweetness of the vegetables and the acidity of the tomatoes. Enjoy it warm or chilled—both are equally delicious.
Ingredients / Serves 4〜6
2 courgettes
2 aubergines
1 onion
3 green peppers
3 garlic cloves
4 tbsp olive oil
½ can chopped tomatoes (200 g)
3 tbsp miso
A pinch of salt
Instructions
Prepare the vegetables
Slice the courgettes and aubergines into rounds. Cut the onion and green peppers into 2–3 cm pieces. Crush the garlic cloves with the flat side of a knife.
Sauté the vegetables
Add the olive oil and prepared vegetables to a large saucepan. Cook over medium heat until the vegetables are lightly browned.
Add the tomatoes and simmer
Add the chopped tomatoes and stir to combine. Cover the pan and simmer over low heat for about 20 minutes.
Season and serve
Stir in the miso, then season with salt to taste. Remove from the heat and serve.
Notes
This recipe uses courgettes and aubergines weighing approximately 150 g each.
The onion used weighs approximately 200 g.
Each green pepper weighs approximately 40 g. You can substitute bell peppers if preferred.
1 tablespoon equals 15 ml.
About Author
Ai shimizu
Health Writer / Registered Dietitian in Japan
Ai Shimizu is a registered dietitian and health writer who shares evidence-based information on nutrition, healthy eating, and food education. She also develops practical recipes and promotes family-friendly cooking that supports lifelong well-being.
