Slice eggplant in half lengthwise, then into 1/4 inch-thick cubes and half-rounds.

Optional: Place cut eggplant pieces into a large colander and sprinkle with salt. Allow to stand for 30 minutes for the bitter juices to drain away.

Mix miso, mirin, and sugar in a small bowl and set aside. (If the miso glaze has been prepared and frozen ahead of time, warm-up the miso glaze in the microwave for just 30 seconds so that it’s nice and warm.)

Heat oil in a medium skillet and fry eggplants on medium heat until softened.

Add green bell pepper and stir-fry them until softened.

Turn down the heat to low.

Add miso mixture and stir quickly with the ingredients. (If the sauce begins to burn, lower the heat some more and add 1-2 tbsp. of water to the pan)

Remove from heat, stir in toppings and serve hot.

https://www.thespruce.com/pan-fried-eggplant-with-miso-recipe-2031660