This bento was pretty easy to make, albeit a bit time consuming.
First I boiled kombu and the eggplant skins (to soften them). Then I added in the diced eggplant, carrots, peppers. Once all that was soften I poured out the water, and added in the chopped tomato. I let it simmer a bit to let the tomato flavors mingle with everything before adding in the rice. After adding in even thay I continued to let it simmer. I enjoyed a little bit that wouldn’t fit in my box yesterday for dinner.
Let’s just say I’m very excited for lunch time.