Tempeh and eggplant with miso dressing

Thinking about miso and tempeh led to this recipe, which seemed reasonable enough.  Here's a somewhat simpler rendition...

Prepare the marinade by mixing:

1/4 cup maple syrup,
1/4 cup vinegar,
1/4 cup soy sauce,
with a crushed garlic clove.

Slice

8 oz tempeh
1/2 large eggplant

and immerse in marinade.  Set aside while preparing the dressing.  Mix

1/2 cup tahini
2 T miso (I used 1 T light and 1 T dark miso)
1 T lemon juice
minced fresh ginger

add some warm water while mixing to set the consistency appropriately.

Put the tempeh, eggplant, and the marinade in a skillet over high heat.  Simmer until the marinade evaporates.  Serve with rice and the dressing on the side.