Zucchini and Eggplant with Miso Recipe

1 tablespoon cooking oil

250 grams zucchini, sliced into 3-inch lengths

2 eggplant, sliced into 2-inch pieces

3 tablespoons japanese white miso

6 tablespoons mirin (japanese sweet rice wine)

2 teaspoons white sugar

2 tablespoons water

chili flakes

salt

1 tablespoon sesame oil

1 tablespoon black sesame seeds, toasted