Our local market is loaded with eggplant right now. Three main varieties; Asian, Italian and Globe. Do yourself a flavor, do not fry the eggplant, roast it. Eggplant acts as a serious sponge, sucking up tons of oil. MISO EGGPLANT 6 tablespoons white miso paste 3 tablespoons rice vinegar 1 1/2 tablespoons water 3 3/4 teaspoons sugar 1 tablespoon finely grated peeled fresh ginger 3 to 4 medium sized eggplants 1. Dice eggplant into one inch pieces. With or without skin. Up to you. 2. Roast @ 375° F until just tender. 3. Make sauce. Pour sauce into large pan. Add eggplant. 4. Heat eggplant with sauce for about 10 minutes. 4. Serve over rice or as a side.