Summer Vegetable Ratatouille

Summer Vegetable Ratatouille

Calories222 kcal
Sodium1.2 g
Total time
30 minutes


Pumpkin 200 g (around 1/8 of a pumpkin)
Tomato 200 g (around 1 tomato)
Onion 100 g (around a half an onion)
Eggplant 160 g (around 2 eggplants)
Snow peas 50 g (around 5 pieces)
Fresh garlic 2.5 g (around 1/2 clove)
Olive oil 1 Tbsp
Sake 1 Tbsp
Vegan Dashi Soy Sauce 2 Tbsp
Butter 5 g


  1. Scoop out the seeds from the pumpkin and cut into bite-sized pieces. Cut onion and tomato into bite-sized pieces.
  2. Cut eggplant into bite-sized pieces and soak in water. Dry off before use. Pull out the tough strings of the snow peas and cut into 3 cm lengths.
  3. Chop garlic clove.
  4. Heat olive oil and garlic from step 3 in a frying pan. When aroma rises, add the pumpkin, onion, tomato and eggplant from steps 1 and 2. Sauté, add sake and cover with a lid. Braise for around 10 minutes.
  5. When the vegetables are done, season with the Vegan Dashi Soy Sauce and butter.

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