Miso-Stewed Eggplant with Shimeji Mushrooms

Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.

Heat a large saucepan over medium-high heat. Add the vegetable oil and after the oil is hot, put the eggplant cut side down on the pan. Cook for about 2 minutes; flip the eggplant over, and cook for another 2 minutes or until the eggplant is seared.

Stir in the onions and cook for 1 minute, or until the onions begin to brown. Add the water and miso, and gently stir to incorporate the miso paste.

Bring up to a gentle boil, stir in the mushrooms, and then reduce heat to a simmer. Simmer for 10-15 minutes, or until the eggplant it tender. Taste for seasoning, garnish with green onions and serve.