Bring out the flavor of your fresh seasonal vegetables with miso, ginger and sesame from Marc Matsumoto of the Fresh Tastes blog.
Yield: 4 as a side, 2 as a main
- 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
- Preheat the oven to 450 degrees F.
- Toss the eggplant with the olive oil until well saturated.
- Add the cherry tomatoes, kabocha, bell peppers, and onions. Toss to coat evenly with oil.
- Sprinkle with the salt and pepper and toss to distribute evenly.
- Spread the vegetables onto a sheet pan and roast for 15 minutes. Remove the pan from the oven and give the vegetables a stir.
- Return the pan to the oven and roast until the vegetables are cooked through and starting to caramelize (about another 10-15 minutes).
- Whisk together the sake, water, miso, tomato paste, sugar, ginger and sesame oil in a saute pan.
- 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.
- Remove the lid and turn up the heat allowing the extra moisture to burn off so that you have a thick sauce.
- Serve with rice or pasta.