In a small bowl, combine 2 Tbsp miso, 1-2 tsp granulated sugar, 1 Tbsp mirin, and 1 Tbsp sake and mix all together until miso is completely dissolved.
Add 1 Tbsp soy sauce and 2 Tbsp water. Mix well and set aside.
Cut the eggplants into bite-size pieces. I use "Rangiri" cutting technique to increase the surface so it cooks evenly and adds more flavor. Soak the eggplants in water to prevent the color from changing.
Cut the white part of the negi (leek/green onion) diagonally. Cut the green parts of the green onion diagonally and keep it for garnish.
Slice the garlic clove and ginger thinly.
Add the oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant.
Add the white part of negi and pork.
Stir fry until the pork is almost cooked through (80%). Then add the eggplant and stir fry until it becomes slightly tender.
Add the sauce and lower the heat to medium-low heat.
Cook covered for 5 minutes. If there is not enough liquid/steam, add 1 Tbsp water.
When the eggplant is tender, turn off the heat and serve the stir fry over steamed rice. Garnish with sliced green onion on top.