Japanese eggplant with ginger and Thai basil

From https://www.simplyrecipes.com/recipes/stir_fried_japanese_eggplant_with_ginger_and_miso/

Stir Fried Japanese Eggplant With Ginger and Miso

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME25 mins

SERVINGS4 to 6 servings

Adapted from Nancy Hachisu's Japanese Farm Food.

Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint.

If you don't have dried chili peppers, try using a generous pinch of red chili pepper flakes.

I added a red bell pepper to the stir fry, and about 1 tsp of hoisin sauce to the miso mixture.  And served over soba noodles.  It was very good and quick! 

Ingredients

• 2 tablespoons good-quality miso (we used white miso)

• 1 1/2 teaspoons sake

• 1 pound (450g) Japanese eggplants (4 to 5 long, skinny eggplants)

• 6 tablespoons canola oil, cold-pressed sesame oil, grapeseed oil, or rice bran oil (I used mostly canola, with some sesame oil)

• 2 whole, dried red chili peppers, torn in half. (Used 1 mild green chili)

• 1 tablespoon peeled, slivered fresh ginger (would use more)
  1 red bell pepper, in bite-size pieces

• 1 tablespoon finely sliced shiso leaves, Thai basil leaves, or fresh mint leaves (used Thai basil, basil and mint)
  
  Directions:
  1) Mix miso and sake together and set aside
  2) Heat chili pepper (1 mild green chili) until it sizzles.
  3) add ginger and red bell pepper and sauté for a few minutes, then add the eggplant.  Cook until soft.
  4) Add the miso mixture and remove from heat.  Toss in the basil, Thai basil and/or mint leaves.
  5) Eat immediately