Braised Eggplant and Tempeh

Ingredients

• 2 cups of eggplant, cubed
• 1 cup tempeh, cubed
• olive oil for frying
• 1/4 cup brown sugar
• 5 tbsp mirin
• 1/4 cup soy sauce
• 2 tbsp kecap manis (sweet soy)
• 2 tsp red miso paste
• 1 tsp minced garlic
• 1 tsp five spice powder
• 2 tsp chilli powder
• 1/3 cup water
• 1 1/2 tbsp cornstarch
• sesame seeds and spring onion, to serve