Ratatouille Stewed Vegetables

Japanese-Style Ratatouille
  • By
    The Food Studio
  • Time
    45 minutes
Ratatouille Stewed Vegetables

This recipe adds a Japanese twist to the beloved stewed vegetable dish from southern France, ratatouille. By adding shiitake mushrooms and soy sauce, it adds flavor and depth to the stew. Enjoy it as a snack or as an appetizer.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber


  • 5.29  oz Eggplant
  • 7.05  oz Zucchini
  • 3.53  oz Japanese leek
  • 1.76  oz Carrots
  • Shiitake mushrooms
  • 2.82  oz Yellow paprika
  • 1.41  oz Green peppers
  • 0.35  oz Garlic
  • tbsp Olive oil
    • A
    • can Canned tomatoes
    • 0.18  oz Solid bouillon cube
    • B
    • 0.1  tsp Salt
    • 0.1  tsp Pepper
    • 0.1  tsp Soy sauce


Step 1

Cut eggplant and zucchini into 0.6-inch (1.5 cm) squares.

Step 2

Cut Japanese leek into 0.6-inch (1.5 cm) long slices.

Step 3

Cut carrots and shiitake mushrooms into ginkgo leaf-shaped slices (4 equal parts.)

Step 4

Remove seeds from yellow paprika and green peppers. Cut into 0.6-inch (1.5 cm) squares.

Step 5

Chop garlic into small pieces.

Step 6

Heat olive oil in a pan. Once aromatic, add vegetables and mushrooms and stir fry.

Ratatouille Stewed Vegetables

Step 7

Add ingredients A and cover with a lid. Simmer over low heat for about 15 minutes.

Ratatouille Stewed Vegetables

Step 8

Add inregdients B to taste.

The Food Studio
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.