Miso Ratatouille

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Miso and mushrooms add a depth of flavor to this Japanese-style dish.

Ingredients

Preparation

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

Heat oil in a large skillet over medium-high heat. Cook onion 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 20 minutes, or until vegetables are softened. Remove lid and cook an additional 10 minutes to thicken sauce.

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

Source: Sound Consumer, September 2013

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More about: eggplant, mushrooms, stew, tomatoes, zucchini

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