Saucy Chinese Eggplant
Serves 6

2 pounds eggplant, rinsed, trimmed, and cut lengthwise into ½-inch-thick slices
1 teaspoon salt
1-1/2 tablespoons plus 1 teaspoon sesame oil

Sauce:
1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)
3 tablespoons soy sauce
1-1/2 tablespoons rice wine or sake
1 tablespoon sugar
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 teaspoon sesame oil 
1 teaspoon cornstarch

Minced Seasonings:
2 tablespoons minced scallions
1-1/2 tablespoons minced fresh ginger
1-1/2 tablespoons minced garlic
1-1/2 teaspoons hot chili paste
2 tablespoons minced scallion greens

• Arrange the eggplant slices on a cookie sheet lined with paper towels and sprinkle on both sides with the salt. Let sit for 1 hour.
• Preheat the broiler. Brush off the salt from the eggplant, and brush lightly with 1-1/2 tablespoons of the sesame oil on both sides. Place the eggplant about 3 inches from the heat source and broil for about 8 to 10 minutes, or until golden. Turn over and broil for 8 to 10 minutes longer, or until golden on both sides. Let cool slightly, then cut into finger-size pieces about 3 inches long and 1 inch wide.
• Combine the Sauce ingredients and blend well.
• Heat a large flameproof casserole, add the remaining 1 teaspoon oil, and heat until hot. Add the Minced Seasonings and stir-fry for about 15 seconds, until fragrant. 
• Add the sauce mixture and heat until boiling. Add the eggplant fingers, cover, and cook over medium heat for about 10 minutes, or until tender. 
• Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the minced scallions.