Japanese Style Leftover Vegetable Ratatouille

397
Remember to chop the leftover vegetables into the same size. Enjoy this dish, warm and cool. Serve with steamed rice or pasta for variation.
Servings4 servings
Cooking Time30 mins
Calories (1 serving)205 Calories
Sodium (1 serving)1.7 g
Ingredients
2 pcs Eggplants
2 pcs Tomatoes
1 clove Garlic
3 tablespoons Vegetable oil
2 tablespoons Ketchup
2 tablespoons LESS SALT SOY SAUCE
1/2 teaspoon Salt
as you like Pepper

PREPARATION

  1. Hull eggplants, partially peel the skin, and chop into 2cm cubes. Similarly, hull green pepper and tomatoes, and chop them into 2cm cubes (seed the green pepper). Halve oyster mushrooms lengthwise and slice them 2cm wide. Cut off the hard tips of enoki mushrooms, and chop into four chunks.
  2. Combine A.
  3. Cut garlic into 4 pieces. Heat vegetable oil (1 tablespoon) in a frying pan and add the garlic. When you smell the garlic cooking, start stir-frying the ground pork, oyster mushrooms, enoki mushrooms, and green pepper. Add vegetable oil (2 tablespoons) and stir-fry the eggplants.
  4. Once the vegetables in STEP3 soften, transfer to a pot with a lid. Add STEP2 and the tomatoes cut in STEP1, cover the pot with lid, and boil over medium heat.
  5. Simmer for 10 minutes over low heat, open the lid and toss, and cook for another 10 minutes.
    Sprinkle green onion as you like.
Totop