Japanese Ratatouille

Name: Japanese Ratatouille
Ingredients: 6 ounces Japanese eggplant (~2 eggplants), cut into 1/2-inch slices; 1/4 cup extra virgin olive oil; 9.9 ounces cherry tomatoes; 6 ounces kabocha pumpkin (~1/8 pumpkin), cut into 1/4-inch wedges; 6 ounces red bell pepper (~1 pepper), cut into triangles; 6 ounces onion (~1 small onion), cut into 1/4 slices; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup sake; 1/4 cup water; 3 tablespoons miso; 1 tablespoon tomato paste; 1 tablespoon sugar; 1 teaspoon ginger; 1 teaspoon roasted sesame oil