Steps

1. Score the **eggplant (3 pcs)** in a diamond pattern on both sides. **The key here!** This allows them to cook through and achieve a soft, melt-in-your-mouth texture. If scoring only one side, make cuts on the skin side.
   🕒 01:08
2. Generously salt both sides of the **eggplant**. **The key here!** They will release moisture, but the salt is also washed away, so don't worry.
   🕒 01:27
3. Finely chop **onion (1/4 pc)**.
   🕒 01:58
4. Cut **bacon** (approx. 20g) into small pieces. **The key here!** The bacon is used to create a flavorful broth for the sauce.
   🕒 02:21
5. Crush the **whole peeled tomatoes (150g)** by hand or blend them until smooth using an immersion blender.
   🕒 02:41
6. Soak the **dried chili peppers (3 pcs)** in water to soften them. Aim for about 15-20 minutes. **The key here!** The aroma of the chili peppers will infuse into the water.
   🕒 02:51
7. Heat **olive oil** (1 to 1.5 tbsp) in a frying pan over high heat and sear the **eggplant**, focusing on the cut sides until browned. **The key here!** Using more olive oil will result in a prettier sear. Ensure to cook thoroughly to infuse the flavor into the sauce.
   🕒 03:13
8. Without washing the frying pan, add the **bacon** and stir-fry, scraping up any browned bits from the bottom of the pan.
   🕒 04:10
9. Add **garlic (2 cloves)** and the chopped **onion** to the pan with the bacon, and sauté over medium heat until the onion becomes translucent. **The key here!** Use the moisture from the onion to deglaze the pan.
   🕒 04:22
10. Once the onion is translucent, add the softened **dried chili peppers (3 pcs)** and sauté until fragrant.
    🕒 04:44
11. Add **cooking sake (1 tbsp)** and let it reduce.
    🕒 04:48
12. While the cooking sake is reducing, add **shiro dashi (1 tbsp)**. **The key here!** The umami from the bacon and shiro dashi will add depth to the sauce.
    🕒 04:52
13. Add the water used to soak the **dried chili peppers**.
    🕒 05:14
14. Once the sauce has reached the desired consistency, add the seared **eggplant** and let it simmer to absorb the sauce.
    🕒 05:35
15. Optionally, add **olive oil** and simmer for 3-4 minutes over low to medium heat, coating both sides. **The key here!** Simmer to ensure the eggplant fully absorbs the flavor.
    🕒 05:42
16. Plate the **eggplant** and sauce on a serving dish. **The key here!** Piling it up helps retain heat.
    🕒 06:08
17. Finish by scattering fresh **parsley (to taste)** and it's ready!
    🕒 06:30