Name: Eggplant and Green Pepper Sauté
Yield: Serves 4
Cuisine: Japan
Ingredients: ⅓ cup dashi (basic sea stock) or water; 2 tablespoons shiro miso (light fermented bean paste); 2 teaspoons mirin (syrupy rice wine); 1 medium-size eggplant, about ¾ pound; 1 large sweet green pepper, about 4 ounces; 2 tablespoons white sesame seeds; 2–3 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

A Japanese friend living in New York, Kyoko Schwartzman, showed me how to make this wonderful ratatouillelike dish. It combines two of my favorite summer vegetables, bell peppers and eggplants, and flavors them with mellow bean paste and sesame seeds. This dish goes well with grilled fish, meat, or poultry. It also makes a marvelous filling for an omelet!