Cheesy Baked Eggplant, Zucchini, and Tomatoes

Cheesy Baked Eggplant, Zucchini, and Tomatoes

This is perfect for the summer season when you can take in tons of summer vegetables. You just add the ripened tomatoes right in. The secret ingredient is, of course, the miso.

Ingredients: 2 servings

3 medium
Ripe tomato
2 medium
to taste
Olive oil
1 tablespoon
Garlic (tubed)
to taste
1 teaspoon
Easily melting cheese
to taste
Salt and pepper
to taste
Coarsely ground black pepper
to taste


1. Slice the eggplant and zucchini into rounds. Chop the tomatoes into chunks. You can remove the skin if you want to.
2. Heat olive oil in a frying pan and cook the garlic until fragrant.
3. Add the eggplant and zucchini and cook until slightly browned.
4. Add the tomatoes to Step 3 and cook well while crushing them.
5. Season with salt and pepper. Add 1 teaspoon of miso at this point. It will create a rich taste and mellow out the acidity of the tomatoes.
6. Place into a heat-resistant dish and top with cheese. Bake in a 220°C oven until the cheese has melted and it has become a nice golden brown.
7. Garnish with black pepper and it's done.

Story Behind this Recipe

I didn't fell like taking the time to make meat sauce, so I tried combining tomatoes with miso and it was a huge success. This is seriously delicious.