Japanese Ratatouille

Ingredients

• 6 ounces Japanese eggplant (~2 eggplants), cut into 1/2-inch slices
• 1/4 cup extra virgin olive oil
• 9.9 ounces cherry tomatoes
• 6 ounces kabocha pumpkin (~1/8 pumpkin), cut into 1/4-inch wedges
• 6 ounces red bell pepper (~1 pepper), cut into triangles
• 6 ounces onion (~1 small onion), cut into 1/4" slices
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sake
• 1/4 cup water
• 3 tablespoons miso
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 1 teaspoon ginger
• 1 teaspoon roasted sesame oil

Instructions

1. 1
   Preheat the oven to 450 degrees F.
2. 2
   Toss the eggplant with the olive oil until well saturated.
3. 3
   Add the cherry tomatoes, kabocha, bell peppers, and onions. Toss to coat evenly with oil.
4. 4
   Sprinkle with the salt and pepper and toss to distribute evenly.
5. 5
   Spread the vegetables onto a sheet pan and roast for 15 minutes. Remove the pan from the oven and give the vegetables a stir.
6. 6
   Return the pan to the oven and roast until the vegetables are cooked through and starting to caramelize (about another 10-15 minutes).
7. 7
   Whisk together the sake, water, miso, tomato paste, sugar, ginger and sesame oil in a saute pan.
8. 8
   Bring the mixture to a boil over medium high heat and then add the vegetables. Stir to coat evenly. Turn down the heat to maintain a gentle simmer and then cover with a lid and cook for 5 minutes.
9. 9
   Remove the lid and turn up the heat allowing the extra moisture to burn off so that you have a thick sauce.
10. 10
    Serve with rice or pasta.