Drain the water from the tofu very well.
（I drained the tofu in the photo by just leaving it in the refrigerator for 4 hours.）
Cut off the stem end of the eggplants, cut in half lengthwise and slice diagonally into fairly thick slices. Soak the slices in water to get rid of the bitterness, and drain.
Roughly chop up the bell pepper.
Slice the onion fairly thickly.
Mix together the flavoring ingredients - miso, sugar and sake.
Put the canned tuna, oil and all, into a frying pan, add the onion, then the drained eggplant, then the pepper. I use some of the oil that's been drained out of the tuna to cook the rest of the ingredients.
When the vegetables are cooked and tender, add the tofu which has been cut into fairly big pieces and continue stir frying.
When the tofu has been heated through, add the well mixed flavoring ingredients in a circular motion and mix to blend in.
Arrange on a serving plate and it's done.
Story Behind this Recipe
I had some tofu and eggplant left in the refrigerator. I was feeling rather fatigued by the summer heat and was in the mood to eat something a bit sweet. This dish is great with the flavor of miso!
Use up the oil from the canned tuna for an extra rich dish! It's also delicious with ground pork instead of canned tuna.