Slice the eggplants into 1.5 cm rounds, keeping the skin on. Bring 150 ml hot water with 1 tbsp oil to a gentle boil in a wide pan, add the eggplant, and simmer about 5 minutes until tender but still vividly purple. Drain with a slotted spoon so the slices stay whole, then set aside.

Mince 3 shiitake caps and about 70 g of enoki into fine bits u2014 texture is the point here. Cut 3u20134 passion fruits in half and scoop out the pulp. Whisk 1 tsp cornstarch with 1 tsp water. Measure 1 tsp salt, u00bc tsp white pepper, and u00bd tsp sugar.

Heat a little oil over medium heat and sautu00e9 the minced mushrooms until they turn golden and smell nutty. Add the passion fruit pulp, salt, white pepper, and sugar, then pour in about half a bowl of water and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce turns glossy and thick enough to coat a spoon.

Arrange the warm eggplant slices on a plate with the purple skin facing up. Spoon the golden passion fruit sauce over the top so every slice catches the sauce. Serve warm with rice, or cold in tomorrow's lunchbox.