1. Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed on package.
2. Mix eggplant in the hoisin sauce, then mix in the sesame seeds.
3. In an electric skillet, saute the eggplant on medium to medium-high heat until it is very tender, adding the crushed red pepper and oil while cooking. Keep this warm until the spaghetti is ready.
4. Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!