Naked  Eggplant is Delish! and easy to make.

Ingredients:

• 1 pound Japanese eggplant, ends removed, diced
• 1 tablespoon mellow white miso
• 1 tablespoon sake
• 1 teaspoon  blue agave nectar or Sweetener of Chocie
• 1 tablespoon canola oil
• 1 teaspoon toasted sesame seeds 

Instructions:

1. Place diced eggplant in a microwave-safe dish and microwave on high for 6-8 minutes, until soft.

2. Meanwhile, combine miso, sake and agave in a ramekin and stir until smooth; set aside.

3. Heat oil over medium-high heat in a large skillet or wok. Add eggplant and cook, stirring frequently until fully cooked and browned, about six minutes. Transfer eggplant to a serving bowl and toss miso sauce with eggplant. Serve immediately.