the host of this show "Cooking with Dog."

First, let’s cut the vegetables.

Trim off the stem ends of the eggplants

and cut them in half lengthwise.

Make shallow diagonal cuts along the outer skin of the eggplants at one-eighth inch intervals

and slice into bite-size pieces.

These cuts will help the eggplant to absorb the sauce later and also soften the skins.

Place the eggplant into a bowl of water and lightly rinse to reduce the bitterness.

Drain with a mesh strainer and place them onto a tray covered with a paper towel.

Cut the bell peppers in half lengthwise

and remove the stem ends and seeds.

Then, cut the peppers into slightly smaller pieces than the eggplants.

Next, let’s season the pork.

Cut the pork slices into 2 inch pieces.

Place them onto a plate

and sprinkle on the salt

and pepper.

Toss to coat and season the pork slices evenly.

Let’s make the miso sauce for the stir-fry.

Combine the miso, sugar, soy sauce and sake.

Dissolve the miso with a balloon whisk until even.

Let’s cook the miso stir-fry.

Add the vegetable oil to a heated pan.

Place the seasoned pork slices onto the pan, frying on medium heat.

Spread the slices and then flip them over, allowing the fat to drain from the pork.

And now, add the eggplant pieces to the pork

and quickly distribute them with a ladle.

Add the chopped garlic and ginger root, and the red chili pepper.

Quickly stir-fry them with the remaining oil to increase the aroma.

Sprinkle on the water,

cover with a lid

and reduce the heat.

Fry the vegetables for 2 to 3 minutes.

When the eggplant is almost cooked,

add the bell peppers and stir-fry until they soften.

Pour the miso sauce over the mixture and distribute it evenly.

Finally, sprinkle on the sesame oil and lightly toss to coat.

Place the miso stir-fry onto a plate.

This miso stir-fry can be a great side dish for cold somen noodles or hot steamed rice.

Eggplant skins are rich in antioxidants

and are a great heart healthy food that promotes good blood circulation

so we recommend to eat the skins too.

Enjoy plenty of this delicious stir-fry when eggplants and bell peppers are in season.

Good luck in the kitchen!