Ingredients for 4 servings:
1. 1 large eggplants or 2 Japanese eggplants
2. 1 cup green beans, cut into 2-inch length
3. 1 tablespoon sesame oil
4. 1 garlic clove, minced
5. 1/2 teaspoon ginger, minced
6. 1 tablespoon rice wine or 1 tablespoon dry sherry
7. 1 tablespoon tamari soy sauce
8. 1 teaspoon chili sauce
9. 1/2 teaspoon coconut sugar
10. 1/4 cup scallion, sliced
11. 4 shiso leaves (Japanese basil)
12. 1 dash nanami togarashi

Directions:
1. Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
2. Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
3. Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
4. Add eggplant and green beans and sauté for 2 minutes.
5. Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
6. Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
7. Infuse love and serve immediately.