Cut the eggplant and bacon into 1 cm square cubes. Soak the eggplant in water for a while, then drain in a colander or sieve and pat dry.
Heat some oil in a frying pan and add the sliced garlic. When it's starting to get fragrant add the bacon and cook until it's crispy.
When the bacon is crispy add the eggplant and stir-fry.
When the eggplant is soft add the butter and continue stir-frying.
Add the sake. Adjust the amount of sake depending on the amount of eggplant you have. Add the pepper and it's done.
The combination of butter and sake is so appetizing.
Story Behind this Recipe
I love eggplant so I wanted to make an easy rice bowl using eggplant.
Please adjust the amount of eggplant and sake depending on how many servings you need. Make sure that the bacon is cooked until crispy. The bacon in the photo is just before the crispy stage, but it was still good. Please adjust the doneness to your taste. I think 1 cm square is the best size to cut the bacon the eggplant, but as you can see I just did it roughly.