Miso Stir-fry of Summer's 'Last Remnants'

'Early' to 'Peak' to 'Last Remnants'
The intense heat that lasted so long has finally started to fade, so I decided to make a miso stir-fry with the 'last remnants' of summer vegetables.
I added a little salt to the eggplant and bitter melon, stir-fried them in oil,

combined them with pork belly that I had boiled separately, and finished it off by coating everything in a mixture of miso, mirin, and sake.

I served it over rice in a bowl,

or tossed it with spaghetti, to savor the last remnants of summer.

By the way, I had some Italian parsley that I forgot to use in the acqua pazza the other day,
so I served it with some grilled chicken breast (though I still haven't managed to use it all up...)