Japanese Ratatouille recipe | Japanese Recipes | PBS Food

Japanese Ratatouille

Japanese Ratatouille Recipe

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


  1. Preheat the oven to 450 degrees F.
  2. Toss the eggplant with the olive oil until well saturated.
  3. Add the cherry tomatoes, kabocha, bell peppers, and onions. Toss to coat evenly with oil.
  4. Sprinkle with the salt and pepper and toss to distribute evenly.
  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. Return the pan to the oven and roast until the vegetables are cooked through and starting to caramelize (about another 10-15 minutes).
  7. Whisk together the sake, water, miso, tomato paste, sugar, ginger and sesame oil in a saute pan.
  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. Remove the lid and turn up the heat allowing the extra moisture to burn off so that you have a thick sauce.
  10. Serve with rice or pasta.
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