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