Ingredients:- 2 Medium Tomato- ½ Zucchini- ½ Eggplant- 1/3 White Onion- 2 clove Garlic, minced- 2 Tbsp Olive Oil- ¼ cup White Wine- 1 Tbsp Tomato Puree- 1.5 tsp Miso- Salt and Pepper, to taste- Fresh Parsley, to garnishInstructions:1. Chop tomatoes, zucchini and eggplant into bite size portions. Slice onion.2. In a medium-large pot, heat olive oil and minced garlic over low heat. Add zucchinis, eggplants, onions in this order and cook until the onions are softened, stirring occasionally.3. Add tomatoes and white wine. Put the lid on and simmer for about 10 minutes or until vegetables are tender. Stir occasionally.4. Add tomato puree, miso, salt, and pepper. Stir gently and cook for additional 1-3 minutes.5. Serve warm or cool. Ratatouille tastes even better after a night in the fridge. Garnish with fresh parsley to enjoy!
