Chop the eggplant. Soak in water to get rid of the bitterness.
Heat sesame oil in a frying pan. Squeeze the water out of the Step 1 eggplant and cook in the pan until crispy.
Once the eggplant has cooked through, wipe away the excess oil with a paper towel and add the sliced chili pepper.
Add the soy sauce, mirin, and sugar to Step 3. Simmer until the liquid has evaporated and then it's done.
Story Behind this Recipe
I thought up a side dish for bentos using the leftover eggplant in my refrigerator. For some reason, my grandmother back in my hometown really loves this eggplant dish, so whenever I visit home, I buy a lot of eggplant and make this for her.
These also taste delicious if deep-fried and then simmered. They are slightly sweet. If you're not a fan of the sweet taste, you can make them without sugar and then adjust with sugar at the end. This time I only used eggplant, but it also goes well with pork.