Eggplant and Apples with Pickled Ginger

This recipe was inspired by my insatiable love for pickled ginger, a Japanese condiment most often served with sushi to balance the nasally searing heat of wasabi and the clean, light taste of impeccably fresh fish and seafood.  I chose eggplant as the vegetable to add because its relatively bland flavor fully integrates whatever sauce it is given, and also added apples because their crisp sweetness, when combined with mirin, makes for an unbeatable one-two punch to the taste buds.

Ingredients:
1/4 cup sesame oil
1 large eggplant, peeled and cut into small wedges
3 Red Delicious apples, peeled, cored, and cut into small wedges
Salt and pepper to taste
1/4 cup mirin (Japanese rice wine)
1/2 cup pickled ginger, cut into thin slices

To Make:

Begin by heating oil in a large saucepan over medium heat.  When sizzling, add eggplant and apples, stir to combine, and let saute for five minutes.  Next, add salt and pepper, mirin, and ginger, stir well to combine thoroughly, change heat to low, and let simmer uncovered for about fifteen minutes, until eggplant and apples are soft and liquid is mostly absorbed.  Remove from heat.

Serves 5-6 as a side dish.  This recipe would be a great accompaniment to any Japanese dish, such as a tofu hot pot or Yakitori chicken.  Include rice for a completely balanced meal.