Szechuan Spicy Eggplant

• 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
• 1/4 cup low-sodium chicken broth
• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon balsamic vinegar
• 2 teaspoons chili-garlic paste
• 1 1/2 teaspoons vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons finely chopped fresh ginger
• 1/4 cup lean ground pork
• 1/4 teaspoon salt

1. Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
2. Whisk broth and next 5 ingredients (through paste) in a bowl.
3. Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.

japanese, chicken broth, brown sugar, soy sauce, mirin, balsamic vinegar, chiligarlic, vegetable oil, garlic, fresh ginger, lean ground pork, salt

Taken from www.myrecipes.com/recipe/szechuan-spicy-eggplant (may not work)