Heat the sesame oil in a large frying pan over medium-low heat. Add the garlic, ginger, and onion, and cook until fragrant.
Increase the heat to medium. Add the ground meat and cook until it is no longer pink.
Add the eggplant and bell pepper, then stir-fry until the vegetables have softened.
Meanwhile, mix together the miso, doubanjiang, soy sauce, oyster sauce, and sugar in a small bowl.
Pour the sauce into the pan and stir until everything is evenly coated.
Add the fresh basil and crushed dried red chili. Continue stir-frying until the basil has just wilted and become fragrant.
Serve immediately with steamed rice.
