Nasu no Miso Itame

• 1 tablespoon miso
• 1 tablespoon mirin
• 1 teaspoon

Combine the miso, mirin and sugar in a small bowl. Heat the oil in a small saucepan on a low heat, then add the eggplant and sauté for 1 minute. Add the water, cover the saucepan and cook until the eggplant is tender. Add the capsicum and the miso mixture. Combine well, then remove from the heat.