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To make the chilli oil, heat the oil in a small frying pan over a medium–high heat. Once the oil is hot, add the chilli flakes. Stir well for a couple of minutes to infuse the chilli, then turn off the heat.
In a small bowl, combine all of the ingredients and mix well.
Soak the eggplant for 10 to 15 minutes in salted water (1 pinch of salt to 1 litre of water). Drain well.
Heat the oil in a wok or large frying pan over a medium–high heat. Add the eggplant, stir well and cook for about 5 minutes, until soft.
Add the capsicum, stir well and fry for 2 minutes, stirring occasionally.
Stir in the sweet-chilli miso sauce, then turn off the heat.
Transfer everything to a serving plate and sprinkle the sesame seeds over.