Ingredients(2 serving)
| Onion | 1 |
| Eggplant | 1 |
| Carrot | 1/2 |
| Burdock | 25 g |
| Celery | 1/3 |
| Garlic | 1 clove |
| Olive Oil | 3 tbsp |
| [A] | |
| Canned Tomato | 1(400 g) |
| Sugar | 1 tsp |
| Soy Sauce | 1 tsp |
| Red miso powder | 1 tsp |
| Consommé cube | 1 cube |
| Bayleaf | 1 |
How to Make
| 1 Cut Vegetables. Mince garlic. |
| 2 Stir-fry the vegetables over medium heat, and when the vegetables become soft and pliant, reduce the heat to low and add A. |
| 3 Cover and simmer over low heat for about 30 minutes until thickened. *Stir everything well occasionally while cooking. |
The rich flavor of red miso pairs beautifully with ratatouille. We have given this colorful ratatouille a Japanese twist, allowing you to enjoy an abundance of summer vegetables.