KitchenNippon

 Of course, many of you are thinking, “Wait a minute. Ratatouille ain’t Japanese!” And strictly speaking you may be right. But just try this recipe.You’ll find shiokoji maｇic.

【Ingredients】 (5 servings)
Japanese eggplant……２
Zucchini……１
Bell pepper （Red, yellow）……1/2 of each
Onion……1/2
Tomatoes……２
Garlic……１ clove
Olive oil……２tbsp.
Shiokoji……４tbsp.
Bay leaf……１

【How to Make】
① Cut the eggplant into round sections a little over a half inch in thickness and rinse with water (This helps to produce a more rounded flavor). Cut the zucchini in the same way. Rough-cut the bell pepper halves, wedge-cut the onion, dice the tomato into cubes a little less than a half inch on each side. Cut the garlic clove in half and pulverize using the back (top edge) of a knife.
② Pour the olive oil into a thick-walled pot and then fry the garlic over low heat. Once you get a nice aroma, add the eggplant, zucchini, bell pepper, and onion and fry until everything is evenly coated with oil.
③ Add the tomato and bay leaf, and then simmer for about 15 minutes. Mix along the way to prevent burning.
④ Add the shiokoji and boil briefly to combine the flavors.

※ Shiokoji adds savoriness, so it is not necessary to add meat or bouillon.

Recipe Developed by: Machiko Tateno