tomato chopped, peeled, seeds removed
simple syrup (2 parts sugar to 1 part water)
1 eggplant (if possible japanese)
red wine vinegar
There are no amounts specificied--use your best judgment.
Make a jam by cooking the tomato, ginger and simple syrup until it is the consistency of jam.
Cut the eggplant into about one-inch pieces and use salt very very sparingly because the miso is salty. (But do salt the eggplant with a tiny bit of salt because it will help draw out the moisture.)
Combine the miso with a little rice wine vinegar. Coat the top of each piece of eggplant with the miso/vinegar mixture. Bake at 350 until the eggplant is just tender (I would say maybe ten minutes at most--it depends on your eggplant). Serve topped with the jam.