Ingredients

  • 6 ounces japanese eggplant (~2 eggplants, cut into 1/2-inch slices)
  • 1/4 cup extra virgin olive oil
  • 9 7/8 ounces cherry tomatoes
  • 6 ounces pumpkin (kabocha, ~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
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NutritionView more

250Calories
Sodium28%DV670mg
Fat23%DV15g
Protein8%DV4g
Carbs8%DV23g
Fiber20%DV5g

PER SERVING *

Calories250Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium670mg28%
Potassium640mg18%
Protein4g8%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber5g20%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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