Miso Ratatouille

Miso Ratatouille

1 eggplant

1 yellow pepper

1 zucchini

1 eringi mushroom

1/2 onion

1 clove garlic

2 bay leaves

1 x 400 g can of plum tomatoes

2tsp Haccho Miso

2tsp Miso

1Tbs Olive oil

pinch of black pepper

 

Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Deseed the peppers and chop into 2.5cm chunks. Cut eggplant, eringi mushroom and zucchini into 2.5cm chunks. Roughly chop the tomatoes.

Heat 1Tbs of oil in a large casserole pan or saucepan over a medium heat, add the garlic, onion and fry for around 5 minutes, or until golden and softened. Add eringi mushroom,zucchini,eggplant and pepper, fry for more 5 minutes but not cooked through.

Put tomatoes in the pan and stir well, breaking up the tomatoes with the back of a spoon.

Add the Miso,the bay leaves, pinch of black pepper and cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

 

味噌ラタトイユ

ナス 1本

黄パプリカ 1個

エリンギ 1本

ズッキーニ 1本

玉ねぎ 1/2個

にんにく 1片

オリーブオイル 大さじ1

八丁味噌 小さじ2

味噌 小さじ2

ローリエ 2枚

野菜を一口大に切っておく。

鍋にオリーブオイルを入れてにんにく、玉ねぎがしんなりするまで炒める。ナスやズッキーニなどの野菜を加えて5−6分炒める。

トマト缶を崩しながら加え、味噌、ローリエ、胡椒を加えたら弱火にして30分ほど煮込む。

 

 

今日のお味噌

 

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