In a saucepan, add the Unsweetened Soy Milk (1 liter), Distilled White Vinegar (150 milliliter), and the contents of the Green Tea (1 bag).
Bring it to a simmer until the whey separates from the milk fat.
Pour mixture into a ricotta basket or, if you don’t have one, just use simple cheesecloth. Let it drain for at least 1 hour or place in your fridge over a bowl for a few hours.
Preheat oven to 355 degrees F (180 degrees C).
Cut the Eggplant (2) in half lengthwise, then use a small knife to make cross-cuts. Lay the eggplants and Cherry Tomato (250 gram) on a baking tray and season with Salt and Pepper (to taste). Drizzle Extra-Virgin Olive Oil (2 tablespoon) over top.
Bake for about 30 minutes.
To serve, plate half an eggplant, some roasted tomatoes and a heaping tablespoon of ricotta. Drizzle more Extra-Virgin Olive Oil (2 tablespoon) and decorate with some Fresh Basil Leaf (to taste). Enjoy!