1 Large Aubergine cut in 1.5 inch chunks
 300g button mushrooms cut to roughly the same size as the aubergine
 1 pepper (any colour) cut in 1.5 inch chunks
 1 inch of ginger juilenned
 4 tablespoons of miso
 1 tablespoon rice vinegar
 2 tablespoons sugar
 3 tablespoon water
 4 tablespoons sesame oil
 5 tablespoons vegetable oil
  • Blanch the peppers in boiling water for 1 minute, then cool in cold water and drain
  • Mix the miso, vinegar, water and sugar in a bowl
  • Heat the sesame oil in a wok/saucepan
  • When the oil is hot add the ginger for 20 seconds, remove and set aside for later
  • Add the veg oil to the saucepan
  • When this oil is hot add the aubergine and mushroom
  • Cook until the aubergine colours (about 10/15 minutes)
  • Add back the ginger and peppers, cook for 2 more minutes
  • Add the miso mixture and cook for a further 2 minutes
  • Serve

Best served with a generous helping of sticky rice for a satisfying hearty meal