Eggplant and Green Peppers Sauteed with Miso.

Ingredients

• 5 Japanese eggplants, 340 g (we can't get Japanese, so I just use the big, fat purple ones!)
• 3 green peppers (120g)
• 4 tablespoons sesame oil
• 2 1/2 tablespoons miso
• 1 tablespoon sugar
• 2 tablespoons mirin
• 2 teaspoons sake
• 2 teaspoons dashi (I make up instant according to the packets directions)

Directions

1. 1

   Cut of stem of eggplants and peel leaving alternate stripes of skin.

2. 2

   Cut into 1cm slices crosswise (I cut into 1cm chunks as I can't get Japanese eggplant and am using the big, fat purple ones).

3. 3

   Soak in water for 5 minutes and then drain.

4. 4

   Deseed the peppers and cut into bite-sized pieces.

5. 5

   Heat the sesame oil in a frypan and saute the eggplant over high heat; add the peppers and saute further.

6. 6

   When the vegetables become soft, add the miso and sugar and saute until the miso begins to caramelise.

7. 7

   Add the mirin, sake, dashi and cook over a medium heat until the liquid is almost gone.