Stewy Miso Eggplant and Potatoes

Name: Stewy Miso Eggplant and Potatoes
Ingredients: 3 Tbsp. vegetable oil; 4 scallions, white and pale green and dark green parts separated, thinly sliced on a diagonal; 6 garlic cloves, finely chopped; 1 1 piece ginger, peeled, finely chopped; ⅓ cup white miso; 1 Tbsp. soy sauce; 1 Tbsp. unseasoned rice vinegar; 1 tsp. honey; 2 large Yukon Gold potatoes (about 1 lb.), peeled, halved lengthwise, sliced crosswise ¼ thick; 3 medium Japanese or Chinese eggplants (about 1 lb.), quartered lengthwise, cut crosswise into 3-long pieces; Kosher salt; Crushed unsalted roasted peanuts (for serving)