Japanese Ratatouille

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6 ounces Japanese eggplant (~2 eggplants), cut into 1/2-inch slices

1/4 cup extra virgin olive oil

9.9 ounces cherry tomatoes

6 ounces kabocha pumpkin (~1/8 pumpkin), cut into 1/4-inch wedges

6 ounces red bell pepper (~1 pepper), cut into triangles

6 ounces onion (~1 small onion), cut into 1/4" slices

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup sake

1/4 cup water

3 tablespoons miso

1 tablespoon tomato paste

1 tablespoon sugar

1 teaspoon ginger

1 teaspoon roasted sesame oil

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