Miso Eggplant - cooking recipe

Ingredients

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)

Preparation

Slice eggplant into 1/4-inch circles.
Fry in sesame seed oil for a few minutes.
Add water and mirin or sake and cover and simmer until tender.
Mix miso, soy sauce and sugar in a small bowl.
Add to the eggplant mixture and stir-fry.
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.