cut the eggplant into bitesize pieces and place in colander. Sprinkle with salt and let sit for 30 minutes. Squeeze out the excess water.
Remove the seeds from the chilies and chop into rings.
Mix the sake, mirin, sugar, and shoyu in a small bowl. (I tend to replace the sugar with stevia but stevia turns bitter when heated. If using stevia, make sure the heat is quite low before adding the mix to the wok.)
Mix the red miso (dark red aka miso or hatcho miso is recommended) with 3 T water to make a paste.
Heat the oil in wok on high and add the chili. When the oil starts to smoke, add the eggplant. Stir fry for bout 8 minutes or until tender. Lower the heat to medium.
Add the sake mixture to the pan and stir for 2-3 minutes. Lower the heat if the sauce starts to burn. Add the miso paste and cook for another 2 minutes.