This recipe is proof that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying. In this delicious and easy vegetarian stew, eggplants and potatoes are cooked in a deeply savory miso sauce with a funky, salty-sweet richness. Both vegetables act like sponges, with the eggplant becoming tender and creamy and potatoes turning soft and toothsome, while soaking in all the umami flavor of the base. You can use Italian eggplants instead of the Japanese variety called for here, (Italian & American eggplants are big, oriental ones are slim and long) but remember that the Italian variety take longer to cook so increase the cook time by 10–15 minutes (they should feel fully tender when done). Top with crushed peanuts or fried onions for added texture.