Since my garden was producing some eggplants and shishito lately, the Spicy Eggplant and Shishito recipe I found in the Eating Well magazine caught my attention. I modified it a bit based on the veggies I had on hand. Before prepping the veggies, I made the sauce with 2 T mirin, 1.5 T white miso, 1 T minced ginger, 1 T honey, 1 T sake, 1 T shoyu, 1 t sesame oil, and some shichimi pepper and set it aside.

In a large pan, I sauteed some onions, shishitos, eggplants, long beans, and swiss chard for a few minutes. Then I added the sauce to the pan and added holy basil leaves to the concoction. I got the long beans from Grace, the swiss chard from Kris, and the shishito and eggplants came from my garden.

It makes me so happy to create a dish with these things that were grown with love. You can easily add some shrimp or tofu or mushrooms to make this a heartier dish but for us, this was just a side dish on this evening. Living Hilo Style.