- 1 tablespoon sesame oil
- 1 pound Japanese eggplant, sliced into strips
- 1 orange bell pepper, sliced
- 1/4 cup white miso
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon white vinegar
- 1 tablespoon water
- 1 clove garlic, minced
- 2 tablespoons sesame seeds, or more to taste
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.