3 eggplants, sliced diagonally and boiled until tender
3 c. water
2-3 inches konbu (salted kelp, optional)
3-4 ebi (dried shrimp, optional)
1 tsp. sugar
2 tbsp. miso

Boil water, konbu, and ebi. Lower heat and add sugar and miso. Stir to dissolve. Add eggplant and simmer 3 minutes. Serve hot or cold.