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Cheese Laced Ratatouille

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plate

Yield

Yield: 4 to 6 servings

kikkoman products used:

ingredients

3 tablespoons olive oil
1 medium eggplant (3/4 lb.), cut into 1-inch chunks
1 large onion, coarsely chopped
1 clove garlic, minced
3 tablespoons Kikkoman Less Sodium Soy Sauce
1 pound fresh tomatoes, chunked
1 medium-size green pepper, cut into 1-inch squares
1 teaspoon dried oregano leaves, crumbled
1 cup (4 oz.) shredded Cheddar cheese

directions

  1. Heat oil in large skillet or Dutch oven over medium heat. Add eggplant, onion and garlic; sauté 8 to 10 minutes, or until onion is translucent, stirring constantly.
  2. Stir in less sodium soy sauce, tomatoes, green pepper and oregano. Simmer, covered, 30 minutes, or until eggplant is tender.
  3. Sprinkle cheese evenly over eggplant mixture. Cover and simmer 3 minutes longer, or until cheese melts.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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