This donabe dish is something I can whip up with ingredients I can usually find in my kitchen on a regular night. Eggplant and shiitake mushrooms are simply cooked in a donabe and finished with canned cherry tomatoes (you can use regular canned tomato or tomato purée). It’s rich in umami as I use sake and shio-koji for seasoning for a little Japanese kick, but you can do without also. I love to use my Roast Donabe, which is dry-heating capable and also equipped with extra-thick body and sturdy flat lid. With these features, this donabe promotes extra pressure and steaming effect and the ingredients can cook faster and very effectively with minimum liquid. This is a hearty and delicious vegan dish if you go without cheese (or use vegan cheese). I love adding the Parmigiano Reggiano at the end!