Sautéed Eggplants - Jap style

Description:
While its true that I notice I cough a lot when I eat too many eggplants, who can resist eating eggplant viands?

The following is from a recipe I found in a Japanese cookbook, and is another way of preparing the talong (eggplant).

Preparation time ~ 10 mins.
Cooking time ~ 8 mins.

Ingredients:
5 Japanese eggplants (about 400 g)
4 tbsp oil
1/2 small red chili, sliced thinly
2 tbsp red miso paste
4 tbsp sugar
2 tsp soy sauce
1 tbsp water
2 tsp toasted white sesame seeds (optional)
few sprigs of parsley (optional)

Directions:
1) Peel 4 lengthwise strips of skin from each eggplant in alternating strips and discard. Slice each eggplant into 2.5 cm (1 inch) rounds.

2) Place the eggplants in a bowl of cold water for 10 minutes. Drain, then pat dry on a paper towel.

3) Heat the oil in a saucepan over medium heat. Add the eggplants and stir-fry for 5 minutes or until they are tender. Add chili, sugar, miso, soy sauce and water and stir-fry for 30 seconds. Sprinkle with the sesame seeds, if desired and serve warm.