Drizzle oil in a pan and heat. Add the eggplants and let them sear.

Pour in the rice vinegar, maple syrup, tamari or soy sauce, miso, and salt. Cover the pan and allow everything to soften and marinate for about 20 minutes.

Remove from pan and let cool. Add in kale, nuts, and seeds.

Alternatively, skip the kale and dice one to two red peppers. Once the eggplants have softened, add the peppers to the pan and sauté alongside the peppers. Continue as above.