Here’s a recipe from my mother-in-law. Simple, easy, quick. And my daughters have always eaten it. Okay, girl2 sometimes only ate the eggplant, but recently she’s been eating the bell peppers, too. The special ingredient you need is ….miso. You could also spring for some cooking sake (or the sweetened equivalent, mirin) but you could also just substitute a dry sherry as well. We eat it alot as a side dish when Tokyo Boy makes his garlic salmon or chicken/daikon stew. (Tokyo boy made this near St. Patrick’s day…so we had Guinness on hand. Guinness oddly goes very well with this dish, maybe its the dark malt complementing the miso?)
- 1/2 regular eggplant (or if you can get them because they’re much more tender) 3-4 medium sized chinese or japanese eggplants cut into bite sized pieces
- 1 bell pepper (any color, really, but usually green) cut into bite sized photos (see photo)
- 2 tbspns miso
- 2 tbspns cooking sake or dry sherry
- 1 tbspn sugar
- canola oil for sauteeing
Heat oil in pan. Add peppers and saute in pan. After a few minutes add eggplant. If the eggplant sucks up all the oil, drizzle a little more in there to get the eggplants nice and tender. In a small bowl, mix together miso, sake, and sugar to make a little paste-like sauce. Once veggies are tender enough for you (bell peppers still slightly firm, eggplant retaining shape but definitely cooked and possibly slightly mushy) add sauce and stir gently until sauce covers all the veggies. That’s it. Serve hot. See, totally easy! And quite fast.