Instructions: This recipe is hot off the wonderful Great Chefs series. 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. Mary Curtis

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