1 lb. ground beef
1 med. eggplant, diced (3 to 4 cups)
Salt and pepper to taste
3 tbsp. miso paste
1/2 c. warm water
3 tbsp. honey
1 tbsp. crushed dried chilies
2 tbsp. vinegar
1/2 small bunch green onions, chopped
soy sauce, optional

Brown ground beef in skillet. Drain off excess fat. Stir in eggplant. Add salt and pepper to taste. Cover and cook until almost tender. Mix miso paste with water. Add to eggplant. Stir in honey and chilies. Add vinegar and stir gently. Simmer 10 to 15 minutes, stirring frequently. Stir in green onions. Add soy sauce to taste. Makes 4 to 6 servings.