Miso Eggplant

• 1 lb Japanese eggplant (about 2 medium sized, long eggplants)
• 1 tablespoon sesame seed oil or 1 tablespoon vegetable oil
• 1/2 cup water
• 1 tablespoon mirin (optional) or 1 tablespoon sake (optional)
• 2 tablespoons light miso
• 1 teaspoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)

1. Slice eggplant into 1/4-inch circles.
2. Fry in sesame seed oil for a few minutes.
3. Add water and mirin or sake and cover and simmer until tender.
4. Mix miso, soy sauce and sugar in a small bowl.
5. Add to the eggplant mixture and stir-fry.
6. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.

japanese eggplant, sesame seed oil, water, mirin, light miso, soy sauce, sugar, cornstarch, water

Taken from www.food.com/recipe/miso-eggplant-359711 (may not work)