INGREDIENTS:

• Enachan Shiro Miso 40g
• Honey 20g
• Chicken stock 5g
• Whole tomato puree 430ml
• Water 300ml
• Extra virgin olive oil 50ml
• Onion 1 piece
• Garlic 2 cloves
• Curly red chili 1 piece
• Bay leaves 2 leaves
• Carrot 50g
• Eggplant 1 piece
• Cherry tomatoes 6 pieces
• Yellow bell pepper ½ piece
• Red bell pepper ½ piece
• Zucchini ½ piece
• Water as needed

METHOD:

1. Sauté garlic, chili, and onion in olive oil until soft.

2. Add carrot, tomatoes, and whole tomato puree, stirring until heated.

3. Add yellow bell pepper, red bell pepper, zucchini, and eggplant, stirring until softened.

4. Add water and cook until done.

5. Ratatouille is ready to serve.