|category||VegetablesSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||In this summertime dish, eggplant and green bell peppers, both summer vegetables, are used in abundance with nutty sesame seeds. Eggplant mainly consists of water and helps cool your body down. It is recommended when you suffer from the summer heat.|
|image||As eggplant matches well with oil, cook it with sesame oil and season with miso for salty-sweet taste.|
Cut the eggplant into big irregular wedges (ran-giri), immerse in water, and drain. Remove the stem and the seeds of the bell peppers and cut into irregular wedges.
Heat the sesame oil in a frying pan. Add the eggplant and briefly sauté, then add the bell peppers and sauté together. When the vegetables become soft, add the (A) seasonings and continuing cooking for a short time. Add half of the sesame seeds just before removing from heat. Place the vegetables on a serving plate and sprinkle with the remaining sesame seeds.
|technique||After adding the sugar and the miso, sauté over lower heat carefully so as not to burn.|