Place diced eggplant in a microwave safe dish and microwave on high for 6 to 8 minutes, until soft.

Meanwhile, combine miso, sake and agave in a ramekin and stir until smooth, set aside.

Heat oil over medium high heat in a large skillet or wok. Add eggplant and cook, stirring frequently until fully cooked and browned, about six minutes. Transfer eggplant to a serving bowl and toss miso sauce with eggplant. Serve immediately.