Miso Eggplant Spaghetti

Ingredients

• 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces
• 1/2 medium red onion, thickly sliced
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 teaspoons white miso
• 2 teaspoons mirin
• 1 teaspoon rice vinegar
• 1/2 teaspoon dark brown sugar
• Pinch of red pepper flakes
• 1 garlic clove, finely grated
• 1/4 pound spaghetti
• 1 scallion, thinly sliced, for garnish (optional)

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