A quick and healthy dish.

Cut up 2 Chinese aubergines (long and pale purple) into bite-sized pieces. Drizzle rapeseed (canola) oil into a pan on a medium-high heat and add the aubergine pieces and 1 red chilli (deseeded and chopped). Stir fry for around 8 minutes till the aubergine becomes tender.

Meanwhile, in a small bowl, mix together 2tbs each of sake, mirin, soy sauce and sugar. 

Turn down the heat to low and stir in the liquid. Let bubble for 2 minutes.

Meanwhile, in a small bowl, whisk together 2tbs miso paste (any type will do) with 2tbs water. Stir into the aubergine and continue cooking for 2 minutes.

Take off the heat. Drizzle with a little sesame oil and sprinkle with sesame seeds.

Can be served on its own or with steamed rice.