Everything I Ate Today to Lose Weight

Mille Feuille Nabe: Layer each cabbage leaf with thinly sliced meat to make a stack. Cut into 2-inch pieces, then pack the layered meat and cabbage into a clay pot. Stuff a bundle of shimeji mushrooms in the center. Add stock and bring to a boil over medium, then simmer for 5 minutes. Mapo Tofu: Add sauce packet and a little bit of water to the pot. Mix. Cube the tofu, then add to pot and simmer for 5 minutes. Eggplant in Garlic Sauce: Chop the ends of the eggplant, then into 2-inch sticks, and steam for 5 to 10 minutes. In a bowl, add soy sauce, black vinegar, sesame oil, minced garlic, red chili, and scallions. Plate the eggplant, pour the sauce over, then serve.