• Eggplant2 large
• Bell pepper3
• ★Miso paste2 tbsp
• ★Sugar2 tbsp
• ★Mirin2 tbsp
• ★Water100 ml
• Roasted sesame seedsto taste

1. 1

   Combine ★miso paste (2 tbsp), ★sugar (2 tbsp), ★mirin (2 tbsp), and ★water (100 ml) in a bowl and mix well.

2. 2

   Cut the eggplant into large bite-sized pieces and soak in water for a while. Cut each of the 3 bell peppers into 4-6 pieces.

3. 3

   Heat plenty of vegetable oil (not listed in ingredients) in a frying pan over medium heat. Drain the eggplant and add it to the pan, then stir-fry.

4. 4

   Once the eggplant is coated with oil, add the bell peppers and continue stir-frying over medium heat.

5. 5

   When the bell peppers are coated with oil, add the prepared ★ seasonings and stir-fry over high heat.

6. 6

   Once the liquid reduces and the eggplant is cooked through, remove from heat. Sprinkle roasted sesame seeds to taste and mix well.

Eggplant absorbs oil easily, so use plenty of oil for stir-frying. After adding the seasonings, be careful not to overcook as the eggplant may fall apart.

• Calories180 kcal
• Protein5 g
• Fat12 g
• Carbs15 g
• Sodium1.8 g