How to cook
Cut all the vegetables into rings. Sprinkle the eggplants with salt and leave them to drain out the bitterness.
Begin to arrange the vegetables in an oven dish with a grill bottom, alternating eggplant, zucchini, tomato. Once you've filled the tray, sprinkle it with plenty of soy sauce, spices and crushed vegetable broth.
Bake in the oven until they get a light tan.